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Shrimp and Corn Risotto
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Shrimp and Corn Risotto
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
330
Ingredients
- 3 Cup Homemade Chicken Stock
- 2 Tbl Olive Oil
- 1 Onion - Diced
- 12 Garlic Cloves - Minced
- 1 Cup Sherry Wine - Or white wine
- 2-1/2 lbs Tomatoes - Medium size, chopped. Use ripe, sweet
- 1 Cup Arborio Rice
- 1 Cup Raw Sweet Corn - Can also be from frozen
- 2 Tbl Fresh Oregano - Leaves finely chopped
- 1 Parmesan Rind
- 1/4 Cup Fresh Parsley - Chopped
- 1/4 Cup Grated Parmesan Cheese
- 1/2 lb Shrimp, De-Shelled, De-Veined
- Black Pepper - To taste
Preparation
Step 1:
Heat the broth in a small saucepan over medium high heat. Meanwhile, in a large saucepan on medium high heat, add the oil and onions. When onions are translucent, add the garlic. About a minute later, add the wine. When the wine has reduced in half, add the tomatoes and cook until the tomatoes lose their shape. Add the rice, corn, oregano and parmesan rind and stir.
Step 2:
When almost all the liquid has been absorbed, add 1/2 cup of the heated broth and continue stirring. When all of the liquid has been absorbed again, add another 1/2 cup of broth and continue stirring. Repeat until the rice is cooked (creamy and tender). Stir in the parsley, parmesan cheese, and crack black pepper to taste. Separately, sear the shrimp on med-high heat in a separate oiled pan to control the cook on the shrimp. Add the cooked shrimp on top of the rice and serve.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Using canned chicken broth with 33% less sodium adds 270mg sodium per serving. Can also use Shrimp Stock instead of Chicken Stock.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
227
Fat (g):
8
Cholesterol (mg):
62
Sugar (g):
10
Protein (g):
12
Fiber (g):
4
Sodium (mg):
330
Potassium (mg):
803
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