Corn and Yellow Tomato Risotto With Shrimp

By Marian Burros

Total Time
45 minutes
Rating
4(20)
Notes
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Featured in: PLAIN AND SIMPLE; A Risotto Dish Gains Bright Accents With Yellow Tomatoes

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Ingredients

Yield:3 servings
  • 4 to 5cups no-salt-added vegetable or chicken stock
  • 2ounces (½ chopped) onion
  • 2teaspoons olive oil
  • 3large ears of corn (2 cups corn kernels)
  • 1cup arborio rice
  • ½cup dry vermouth
  • 8ounces ripe tomatoes -- yellow if possible
  • Several sprigs fresh basil to yield ¼ cup chopped
  • 2ounces Parmigiano Reggiano (½ cup plus 2 tablespoons coarsely grated)
  • Freshly ground black pepper to taste
  • 10ounces cooked peeled shrimp
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

763 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 110 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 46 grams protein; 903 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring stock to a simmer in a saucepan.

  2. Step 2

    Chop the onion.

  3. Step 3

    Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.

  4. Step 4

    Meanwhile, start scraping corn off the cobs.

  5. Step 5

    When the onion is ready, stir in the rice until it is well coated.

  6. Step 6

    Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.

  7. Step 7

    When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.

  8. Step 8

    Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.

  9. Step 9

    After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.

  10. Step 10

    Grate the cheese, and stir into the rice just before serving. Season with pepper.

  11. Step 11

    Arrange the risotto on a platter, and surround with shrimp.

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4 out of 5
20 user ratings
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