Roasted Corn Risotto (With Optional Shrimp)

Roast the Corn

If using corn on the cob, grill on medium high heat, rotating the cobs every 3-4 minutes, until browned and roasted, about 12-16 minutes total. Remove from the heat and let cool slightly, then cut the kernels off the cob. If using frozen or canned corn, roast in a skillet on the stovetop over medium high heat, string often, until browned and charred in many places.

Warm the Broth and Sauté the Onion

Add the broth to a medium saucepan and bring to a low simmer to keep warm. Heat a large deep skillet over medium heat and add the oil. When the oil is hot, add the chopped onion. Sauté, stirring occasionally, until mostly tender, about 3 minutes. Stir in the minced garlic and sauté another couple of minutes.

Cook the Arborio Rice

Stir in the arborio rice. Toast, stirring often, for about 2-3 minutes. Stir in about ½ cup of the warm broth and keep stirring until the liquid is absorbed. Stir in another 1 cup of the warm broth. Cook at a low simmer, stirring often, until most of the liquid is absorbed, about 5 minutes. Add another 1 cup of broth and continue cooking and stirring until most of the liquid is absorbed, another 5 minutes. Add another 1 cup of broth and continue cooking and stirring until most of the liquid is absorbed, another 5 minutes.

Stir in Remaining Ingredients

Remove from heat and add the remaining ½ cup broth, the roasted corn, parmesan cheese, and butter. Stir until the cheese and butter is melted. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper if needed.

Serve with Shrimp if Desired

Serve immediately topped with protein like sauteed shrimp or grilled chicken!