Shrimp & Sweet Corn Cherry Tomato Risotto
A creamy end-of-summer recipe to use up the last of those cherry tomatoes and sweet corn in a delicious creamy risotto! Topped with some lemon herb shrimp and it’s the perfect delicious meal!
When I have any seasonal produce I am trying to use up, the first thing that usually comes to mind is to make a pasta with it. Which don’t get me wrong, is always a terrific idea. But so many times people forget about risotto! It does seem like an intimidating task to some, but let me tell you, it is such an easy comforting dish to make. The only thing you have to do is mix it!
For this end-of-summer meal idea, I wanted to use up these gorgeous cherry tomatoes I had and this super sweet southern corn. I used the corn cobs in the broth to thicken up the risotto and it gives it such an extra layer of flavor and creaminess to it. The cherry tomatoes kind of burst up in the risotto too, so you’re getting all that produce in one bite every time! Grilled shrimp is the perfect pairing for this dish, but you can also pair it with grilled chicken, salmon, or just have it with the protein!
Here are the Ingredients for this Shrimp & Sweet Corn Cherry Tomato Risotto:
Produce - Sweet Corn, Cherry Tomatoes, Shallots, Garlic, Parsley, Lemon
Seasonings - Salt, Pepper, Red Pepper Flakes
Pantry - Arborio Rice, Broth, White Wine
Protein - Shrimp
Dairy - Butter, Parmesan
Shrimp & Sweet Corn Cherry Tomato Risotto
A creamy end-of-summer recipe to use up the last of those cherry tomatoes and sweet corn in a delicious creamy risotto! Topped with some lemon herb shrimp and it’s the perfect delicious meal!
Ingredients
- 20-30 shrimp
- 2 cloves garlic, mined
- 2 tbsp fresh parsley, chopped
- 1 lemon, juiced
- 1/2 tsp salt
- pinch black pepper
- 2 tbsp olive oil
- red pepper flakes
- 1 large shallot, diced
- 2 cobs sweet corn
- 5 1/2 cups chicken broth
- 2 tbsp butter
- 2 cups cherry tomatoes
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup parmesan, shredded
- salt and pepper to taste
Instructions
- Devine the shrimp if not already done. Marinate them in the olive oil, lemon juice, parsley, 1/2 of the minced garlic, salt and pepper. Meanwhile chop the shallots fine and cut the corn from the cobs. Break the cobs in half and save them.
- Heat the chicken broth in a pot on low with the corn cobs in it. No need to bring to a boil. Just a super light simmer and then just keep on the lowest heat.
- Heat another tbsp of olive oil in the pan and sear the shrimp on each side until cooked through. Only 2-3 minutes per side. Remove from the pan.
- Add the butter to the pan and saute the shallots, garlic and red pepper flakes. After 5 mintues, add in the cherry tomatoes and 1/4 cup of the corn broth. Stir, cover, and let cook for about 5 minutes until cherry tomatoes and starting to burst. You can press down on them to help them out. Cook for another 5 minutes.
- Add in the corn and the arborio rice. Toast them and then add the white wine. Once the liquid has evaporated, add in the corn broth 1/2 cup at a time. Mix frequently. Once most of the liquid has evaporated is when you know to add the next broth in. You should go through all 5 1/2 cups of broth.
- Lastly stir in the parmesan cheese and season with salt and pepper. Plate the risotto with the shrimp right on top and enjoy!
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