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Shrimp, corn and scallion risotto


serves 4

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Rate this recipe 4.5/5 (12 Votes)


  • 4 1/2-5 cups low-sodium chicken broth
  • 2 T olive oil
  • 6 scallions, thinly sliced, white and green parts separated
  • 1 cup arborio rice
  • 3/4 pound shrimp, peeled and deveined, tails removed
  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 1/4 ounces freshly grated Parmigiana-Reggiano
  • 1/4 teaspoon salt


Servings 4
Preparation time 40mins
Cooking time 45mins
Adapted from


Step 1

Bring broth to a boil in a small saucepan. Cover and lower to a simmer.

In a large saucepan, heat oil over medium-high heat. Add scallion whites and cook, stirring, until translucent, 2-3 minutes. Add rice and cook, stirring, until glossy and slightly translucent, 2-3 minutes. Add 1 cup broth, reduce heat to medium and cook, stirring, until most broth is absorbed, 3-4 minutes. Continue adding broth 1/2 cup at a time, stirring constantly, until rice is slightly al dente, 19-20 minutes.

Stir in shrimp and corn and cook, stirring until shrimp is cooked through and corn is crisp-tender, 2-3 minutes. Add all but 1 T Parmigiana-Reggiano, scallion greens and salt and cook 1 minute more. Garnish with remaining cheese.


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