Corn and Shrimp are the stars of the show in this easy one-pot risotto recipe. Whether you are using fresh Summer corn or frozen corn from the freezer this dish rewards you with fresh flavors.
Risotto always feels like a fancy dish, but it’s surprisingly simple to make, especially when you let summer ingredients do all the heavy lifting! This Shrimp, Corn, and Basil Risotto is packed with fresh, vibrant flavors that taste like sunshine in a bowl. Whether you’re using sweet corn fresh off the cob or frozen corn from your freezer, you’ll still get that burst of sweetness paired with plump, juicy shrimp and fragrant basil.
Something on the Side:
The key to a good risotto is patience. Stirring the rice slowly and adding stock little by little helps it develop that creamy texture without any cream. And don’t worry, it’s not as high-maintenance as it sounds. Once you get the rhythm down, you’ll feel like the head chef in your own kitchen.
I love making this dish on warm summer evenings, especially when fresh basil is in season. If you want to bulk it up, you could throw in some diced zucchini or bell peppers, or even swap the shrimp for scallops or crab meat. Serve it alongside a crisp salad or a chilled glass of white wine, and you’ve got yourself a dinner that feels restaurant-quality but is super easy to pull off at home amongst friends and family.
My Shrimp, Corn, and Basil Risotto is bound to become one of those recipes you turn to again and again, it’s easy, impressive, and absolutely delicious.
More Delicious Mains:
Shrimp, Corn and Basil Risotto Ingredients
As with all of my recipes, I select the ingredients that are perfect for the job. However, I do like to make sure all of the ingredients used in my recipes are fairly easy for you to get from a regular grocery store. Because nobody likes hunting high and low for that really obscure spice you’ll only use once!
Therefore, here is a little more about some of the ingredients in my shrimp, corn, and basil risotto.
- Shrimp or Chicken Stock: Obviously in an ideal world you’d use shrimp stock. However, should you find yourself in a pinch, chicken stock will be equally as delicious.
- Dry White Wine: This isn’t just for drinking! Dry white wine has the perfect acidity to balance out the richness of risotto. It also adds a little extra to the flavor.
- Medium Shrimp: The stars of the show! I try to find medium-sized shrimp so you get the perfect mouthful of all the flavors with every bite.
- Fresh Basil: I love the taste of fresh basil. The basil gives this recipe such an uplifting freshness it simply wouldn’t be right without it.
- Arborio Rice: The absolute perfect rice for a creamy risotto you’ll adore.
- Corn: The satisfying crunch of sweetness provided by the corn is such a wonderful addition to any risotto. It’s a cheap and easy way to pack in some more vitamins too.
How to Make Shrimp, Corn and Basil Risotto
- In a large, deep skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until beginning to soften, 3 minutes.
- Add rice and cook, stirring constantly, for 1 minute.
- Add 1/4 cup white wine and simmer until evaporated.
- Reduce heat to medium, add 1/2 cup stock, and simmer, stirring, until absorbed. Continue adding stock by the 1/2 cup, stirring and letting it evaporate, until there is a final half cup of stock remaining about 15 minutes.
- Add the final 1/2 cup of stock with garlic, and red pepper flakes, and add the shrimp on top of the rice mixture and push down so it is nestled in the rice, put the lid on the pot and cook covered for three minutes until the shrimp is cooked through about 3 to 4 minutes – the shrimp will be white and no longer opaque when cooked – the texture of the rice you are looking for at this point is cooked but chewy and the mixture will be loose.
- Remove from the heat and stir in the corn, butter, and Parmesan. Season with salt and pepper, garnish with basil and serve.
Frequently Asked Questions
You could easily turn this into a vegetarian dish by skipping the shrimp and adding more veggies like cherry tomatoes, peas, or asparagus. Or, if you want to go bolder with flavor, try adding a spoonful of pesto at the end or swapping the Parmesan for crumbled feta or goat cheese.
Not at all! Frozen corn works just as well as fresh corn in this recipe. If you’re using frozen, there’s no need to thaw it first. Simply stir it in at the end when the recipe calls for it. Fresh corn will give you a slightly sweeter, crunchier bite, but frozen corn is a fantastic and convenient alternative.
Yes, you can use pre-cooked shrimp if that’s what you have on hand. Just add the shrimp during the final few minutes of cooking to warm them through, as you don’t want them to overcook and become rubbery. If you can, though, fresh raw shrimp will give you the best flavor and texture.
A Few Possible Risotto Variations
This risotto is super versatile, so feel free to switch things up! Instead of shrimp, you could use scallops, crab, or even cooked chicken. For a vegetarian twist, skip the shrimp and toss in more vegetables like zucchini, cherry tomatoes, asparagus, or peas. Want an extra flavor boost? Stir in a spoonful of pesto, swap the Parmesan for feta, or add a pinch of smoked paprika. You can also use vegetable stock to keep it vegetarian-friendly.
How Do You Like Your Risotto?
This Shrimp, Corn, and Basil Risotto is a complete meal on its own, but you can easily round it out with a fresh side. A crisp green salad with a tangy vinaigrette balances the richness of the risotto perfectly. Garlic bread or crusty artisan bread is another great option for soaking up any extra sauce. If you’re hosting, pair this dish with a chilled white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay for a light, summery dinner.
Storing Leftover Risotto
If you have leftovers, let the risotto cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. When reheating, add a splash of stock or water and stir it over medium heat until it loosens up and becomes creamy again. Avoid microwaving, as it can make the rice dry and rubbery. Unfortunately, risotto doesn’t freeze well, but if you do have extra, consider turning it into arancini (fried risotto balls) for a fun second meal!
Have you loved my Shrimp, Corn and Basil Risotto recipe? Let me know with a comment and review so I can create more recipes you’ll love!
Shrimp, Corn and Basil Risotto
Corn and Shrimp are the star of the show in this easy one pot recipe. Whether you are using fresh Summer corn or frozen corn from the freezer this dish rewards you with fresh flavors.
- 1 Tbsp olive oil
- 2 1/2 cup shrimp stock or substitute chicken stock
- 1/2 cup onion diced
- 1/2 cup arborio rice
- 1/4 cup dry white wine divided
- 1 clove garlic
- 1 tsp red pepper flakes
- 1/2 lb shrimp medium size
- 1/2 cup corn kernels removed if using fresh corn
- 1 Tbsp. butter
- 1/3 cup Parmesan freshly grated
- 2 Tbsp. fresh Basil chopped
- kosher salt
- ground black pepper
In a large, deep skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until beginning to soften, 3 minutes.
Add rice and cook, stirring constantly, 1 minute.
Add 1/4 cup white wine and simmer until evaporated
Reduce heat to medium, add 1/2 cup stock and simmer, stirring, until absorbed. Continue adding stock by the 1/2 cup, stirring and letting it evaporate, until there is a final half cup of stock remaining about 15 minutes.
Add the final 1/2 cup of stock with garlic, red pepper flakes, and add the shrimp on the top of the rice mixture and push down so its nestled in the rice, put the lid on the pot and cook covered for three minutes until shrimp is cooked through about 3 to 4 minutes – the shrimp will be white and no longer opaque when cooked – the texture of the rice you are looking for at this point is cooked but chewy and the mixture will be loose.
Remove from the heat and stir in the corn, butter and Parmesan. Season with salt and pepper, garnish with basil, and serve.
Serving: 2gCalories: 590kcalCarbohydrates: 55gProtein: 41gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 210mgSodium: 1441mgPotassium: 850mgFiber: 4gSugar: 4gVitamin A: 1505IUVitamin C: 8mgCalcium: 410mgIron: 5mg
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