Shrimp, corn and scallion risotto

By marthamoo

serves 4

Ingredients

• 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

Details

Servings 4
Preparation time 40mins
Cooking time 45mins
Adapted from fitnessmagazine.com

Preparation

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.