Tomato Corn Risotto With Shrimp

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Adapted from a recipe by jessica at allrecipes.com. Use fresh or frozen corn, not canned.

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Steps

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Drain tomatoes into a sieve.

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Allow the liquids to drain into a saucepan.

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Add the vegetable broth , and heat to a simmer.

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Keep the pan over low heat.

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Melt 2 tbsp butter in a large casserole or skillet over medium high heat.

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Add the onion and cook for 3 to 4 minutes , stirring occasionally , until soft and translucent.

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Add the garlic and cook 1 minute more , until fragrant.

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Add the rice , stirring constantly for 1 minute.

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Add the white wine and stir until completely absorbed.

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Begin to add the heated broth 1 / 2 cup at a time , stirring frequently.

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Wait until each addition is almost completely absorbed before adding the next.

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When the rice has cooked for 15 minutes and most of the liquid has been incorporated , add the corn kernels , tomatoes and shrimp , along with the last of the broth.

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Cook , stirring frequently , until the rice is tender but al dente , and the shrimp is pink and cooked through.

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This should take 18 to 20 minutes of cooking in total.

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Stir in the parmesan.

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Ingredients

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diced tomatoes, vegetable broth, butter, onion, garlic cloves, arborio rice, dry white wine, fresh corn kernels, shrimp, parmesan cheese, fresh basil leaf, salt, ground black pepper