Risotto with Sautéed Shrimp, Corn, and Fresh Basil

Name: Risotto with Sautéed Shrimp, Corn, and Fresh Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 6 basil leaves, cut into thin strips (chiffonade), divided (see Test Kitchen Tip, below); 0 teaspoons freshly ground black pepper; 237 milliliters corn kernels; 2 garlic cloves, minced; 946 milliliters low-sodium chicken broth; 3 Tbsps olive oil, divided; 1 small onion, diced; 118 milliliters grated Parmesan cheese, divided; 454 grams raw large shrimp, peeled and deveined; 118 milliliters diced roasted red pepper; 0 teaspoons sea salt; 2 Tbsps unsalted butter; 59 milliliters white wine (such as Chardonnay)

Need a gluten free main course? Risotto with Sautéed Shrimp, Corn, and Fresh Basil could be a tremendous recipe to try. One portion of this dish contains approximately 26g of protein, 16g of fat, and a total of 449 calories. This recipe serves 6. If you have onion, basil leaves, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large saut pan over medium-high heat. In a large mixing bowl, toss shrimp with 1 tablespoon olive oil, sea salt, pepper, and 3 basil leaves. Saut shrimp in 2 batches, if necessary, to prevent overcrowding. Cook about 1 minute per side, and remove from pan; place on a platter, cover loosely, and set aside.

Ingredients you will need

Fresh Basil

Olive Oil

Sea Salt

Pepper

Shrimp

Equipment you will use

Mixing Bowl

Frying Pan

Reduce heat to medium, and heat remaining olive oil and butter in the same pan.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add onion, and saut, stirring frequently, 2 minutes or until tender and translucent.

Ingredients you will need

Onion

Add garlic and red pepper, and saut, stirring constantly, 1 minute more.

Ingredients you will need

Red Pepper

Garlic

Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add rice to onion mixture, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.)

Ingredients you will need

Grains

Onion

Rice

Add white wine, and cook 30 seconds or until most of it evaporates.

Ingredients you will need

White Wine

Add 1 cup chicken broth, and stir constantly until mostly absorbed.

Ingredients you will need

Chicken Broth

Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.

Ingredients you will need

Broth

Rice

Stir in corn, and cook 2 to 3 minutes or until heated through. Stir in shrimp and any collected juices. Reduce heat to low, and cook until warm, not more than 1 minute.

Ingredients you will need

Shrimp

Corn

Add a little more chicken broth if risotto gets too dry.

Ingredients you will need

Chicken Broth

Remove from heat, and stir in 1/4 cup Parmesan and remaining basil. Season with additional sea salt and pepper, if desired. Top with remaining Parmesan, and serve warm.

Ingredients you will need

Salt And Pepper

Parmesan

Basil

Test Kitchen Tip: "Chiffonade" may sound fancy and French, but it's just a fast, easy way to cut thin, even strips of basil or any other leafy green: Stack the leaves, roll them lengthwise (like a cigar), and carefully chop crosswise.

Ingredients you will need

Greens

Basil

Roll

The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.

Ingredients you will need

Rice

The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.

Ingredients you will need

Olive Oil

Butter

Rice

The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.

Ingredients you will need

Broth

Equipment

Mixing Bowl

Frying Pan

Sauce Pan

Ingredients

Servings:

355milliliters

uncooked Arborio rice 6

basil leaves, cut into thin strips (chiffonade), divided (see Test Kitchen Tip, below)0teaspoons

freshly ground black pepper 237milliliters

corn kernels 2

garlic cloves, minced 946milliliters

low-sodium chicken broth 3Tbsps

olive oil, divided 1small

onion, diced 118milliliters

grated Parmesan cheese, divided 454grams

raw large shrimp, peeled and deveined 118milliliters

diced roasted red pepper 0teaspoons

sea salt 2Tbsps

unsalted butter 59milliliters

white wine (such as Chardonnay)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.