Roasted Corn Risotto (With Optional Shrimp)
Ingredients
- 2-3 cobs corn or 2 cups corn kernels
- 2 tbsp extra virgin olive oil
- ½ cup finely diced shallot or onion
- Pinch salt and pepper
- 2 cloves garlic, minced
- 1 cup Lundberg Voyages White Arborio
- 4 cups Pacific Organic Vegetable or Chicken Broth
- ¼ cup Belgioioso Grated Parmesan Cheese
- 1 tbsp butter
- ½ lemon, juiced
- Optional – cooked shrimp, to serve
Preparation
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Roast the Corn
If using corn on the cob, grill over medium-high heat, rotating every 3–4 minutes, until browned and roasted, about 12–16 minutes total. Remove from heat, let cool slightly, then cut the kernels off the cob.
If using frozen or canned corn, roast in a skillet over medium-high heat, stirring often, until browned and charred in spots. -
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. Once hot, add the chopped onion and sauté, stirring occasionally, until mostly tender, about 3 minutes. Add the minced garlic and sauté for another 1–2 minutes. -
Cook the Arborio Rice
Stir the arborio rice into the skillet and toast, stirring frequently, for 2–3 minutes. Add about ½ cup of the warm broth and stir until absorbed. Add 1 cup of broth and cook at a low simmer, stirring often, until mostly absorbed, about 5 minutes. Repeat this process, adding 1 cup of broth at a time and stirring, until the rice is tender and creamy, about 15 minutes total. -
Stir in Remaining Ingredients
Remove from heat and stir in the remaining ½ cup broth, roasted corn, Parmesan cheese, and butter until melted and creamy. Stir in the lemon juice, then taste and adjust seasoning with salt and pepper as needed. -
Serve
Serve immediately, topped with your choice of protein such as sautéed shrimp or grilled chicken, if desired.