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Shrimp and Corn Risotto

Fresh corn turns this creamy risotto into a summer treat. The flavors are boosted by the addition of corn and shrimp stocks, both very simple to make from the cobs and shells, respectively. Crab or lobster are excellent substitutes for the shrimp; although the recipe calls for fresh tarragon, you can use basil or dill if you like.

4 Servings



ears fresh corn (husks and silks removed)

10 oz

#21-26 shell-on raw shrimp


bay leaf


whole black peppercorns

1 clove

Earthbound Farm Organic Garlic

3 Tbsp

olive oil

1 cup

diced Earthbound Farm Organic Yellow Onion (1/4-inch dice)

1 Tbsp

fresh minced garlic

2 cup

chicken stock

1 cup

Arborio or Carnaroli rice

½ cup

white wine

¼ cup

fresh chopped tarragon leaves

2 Tbsp


¾ cup

freshly grated Parmigiano-Reggiano cheese

Salt and reshly ground pepper (to taste)


Remove the corn kernels from the cobs with a sharp knife. Place the cobs in a pot with 4 cups of water and place over medium-high heat. Cook the cobs until the liquid has reduced to 2 cups. Discard the cobs and set the stock aside.

Peel and de-vein the shrimp, reserving shells. Refrigerate the shrimp.

Place the shrimp shells in a small pot and add 2 cups of cold water, the bay leaf, peppercorns, and the garlic clove. Bring to a boil over high heat, then lower the heat and simmer until the liquid is reduced to one cup. Strain into a clean bowl, and discard the shells and solids. Set the shrimp stock aside.

Place a large skillet, preferably nonstick, over medium heat. When hot, add the olive oil. Add the onions and cook, stirring frequently, until they have softened and turned translucent, 6 to 10 minutes. Add the garlic and cook for 2 minutes, stirring frequently. Add the rice and stir to the coat the kernels. Cook until the rice is hot to the touch, about 2 minutes. Add the wine to the pan and cook, stirring occasionally, until the wine has been nearly absorbed. Add the shrimp stock to the skillet and cook, stirring occasionally, until the liquid has been absorbed. Add the corn stock and continue cooking in the same manner.

Meanwhile, bring the chicken stock to a simmer in a separate pan. Add 1 cup of the hot stock to the risotto, and cook until it's been absorbed. Taste the rice at this point to see if it is tender. If not, continue adding chicken stock in 1/2 cup increments until the risotto is creamy and al dente. When it's cooked to your liking, stir in the shrimp and cook until they are just cooked through, 2 to 4 minutes. Stir in the tarragon, butter and cheese, and cook another minute or two. Season to taste with salt and pepper.

To serve, divide among 4 warm shallow bowls.

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