The whole family will love this easy Shrimp and Corn Risotto, made with tender, marinated rice, sweet corn, fresh spinach, tomatoes, basil and sharp Parmesan cheese.
Melt half the butter in a large saucepan over medium heat.
Sauté onions until softened, about 2 minutes. Add rice, garlic, basil and pepper. Continue to sauté, stirring, until all the rice grains are well coated.
Stir in half of the chicken broth and continue to cook. Stir until most of the broth is absorbed. Add remaining broth, stirring constantly, until all broth is absorbed.
Stir in shrimp, spinach, corn, tomato, Parmesan cheese and remaining butter. Cook just until spinach is wilted and cheese is melted.
Garnish dish with lemon slices.
An Italian-inspired dish, this Shrimp and Corn Risotto mixes succulent shrimp with rich grains and savory chicken stock. Make it tonight and delight in tender bites of marinated rice, fresh vegetables and sharp, nutty Parmesan cheese!
Like most risottos, this recipe starts with sautéed vegetables. The onions cook until they are sweet and softened, and are then mixed with a bit of minced garlic. Basil and black pepper give this dish added flavor and a touch of spiciness.
Our Minute® Instant White Rice makes the perfect addition to this combination. Besides easily absorbing the chicken stock, our instant rice also helps by cutting down your cooking time to 5 minutes.
With corn, fresh spinach and Roma tomatoes, this dish is fresh and summery. Finished with Parmesan cheese, it brings Italy right to your table. A complete meal for 4 in under 20 minutes? Try it and see just how delicious and easy it is!
If you’ve got sweet summer corn to use up, make sure to save some for a Corn and Edamame Rice Salad, mix it into a rice and red beans recipe, add it to a Mexican rice box, or use it in a Southwest Chicken with Corn and Rice dinner. However, if corn isn’t in season, the canned or frozen variety will also work well in this recipe.