Corn Risotto with Grilled Shrimp

I’ve mentioned before that I just loooove corn on the cob. Fresh sweet summer corn really can’t be topped. I actually buy corn fairly often, but it rarely makes it into any recipes since I tend to just want to enjoy it unadorned, well except for butter, of course! I recently starting dreaming about a fresh corn risotto though and decided I must make it before corn goes out of season.

I crisped up some diced pancetta in the skillet and then cooked the fresh corn in the same pan with the leftover grease and added in a healthy dose of sun dried tomatoes. Then I stirred these ingredients into risotto spiked with cheddar and gruyere cheese. I topped the risotto with super plump grilled jumbo shrimp, which were delicious, but I think scallops would also be perfect. This dish reminded me of something you’d get at a nice restaurant. I’m so glad I squeezed it in before summer ends!

Corn Risotto with Grilled Shrimp
Printable Recipe


1 4-ounce container diced pancetta
Kernels from 4 ears of corn (3 1/2 cups)
1/2 cup chopped sun dried tomatoes
1 tablespoon butter
3 large shallots, chopped (3/4 cup)
2 garlic cloves, minced
1 cup Arborio rice
4 cups low sodium chicken broth
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded gruyere cheese
3 tablespoons lemon juice
1 teaspoon salt

Grilled Shrimp:
1 pound jumbo shrimp
1 tablespoon olive oil
1/2 teaspoon salt

To make the risotto, place pancetta in a large nonstick skillet over medium heat and cook 5 to 7 minutes or until crispy. Place pancetta in a large bowl and add corn to the skillet with the pancetta grease. Sauté 3 to 5 minutes or until tender. Place corn in the bowl with the pancetta and stir in the sun dried tomatoes.

Melt butter over medium heat in a large stockpot. Sauté the shallots for 5 to 7 minutes or until tender; add garlic and rice and stir until rice is well-coated and translucent, about 2 minutes. Reduce heat to medium low and stir in 1 cup of chicken broth. Simmer, stirring occasionally, until the broth has been absorbed; add another cup and continue in this way until all the chicken broth has been absorbed, for about 30 minutes. Stir in cheddar and gruyere cheese, lemon juice, and salt and simmer an additional 2 minutes, stirring frequently. Stir in the pancetta, corn, and sun dried tomato mixture and heat until desired consistency is reached.

Meanwhile, prepare the grilled shrimp by using a pastry brush to evenly coat shrimp with olive oil. Sprinkle evenly with salt. Heat a grill pan over medium high heat and cook shrimp for 2 to 3 minutes on each side or until cooked through and pink, working in batches.

To serve, distribute risotto evenly between 4 bowls and top with grilled shrimp. Makes 4 servings.

Nutrition: 724 calories, 32.1g fat, 4.5g fiber, 49.7g protein per serving
Cost: $6.23 per serving

14 Responses to Corn Risotto with Grilled Shrimp

  1. I have to say I’ve never added corn to my risotto but this seems to really work well with the grilled shrimp and your adding in cheddar cheese! Very creative!!

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