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+ servings

Sweet Corn Risotto with Crispy Shrimp

Creamy, cheesy homemade risotto is taken up a notch with fresh sweet yellow corn and paired perfect with SeaPak Butterfly Shrimp and Clos du Bois Chardonnay.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings


  • 6 cups chicken stock
  • 2 ears yellow corn
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic mincced
  • 1 1/2 cups arborio rice
  • 1/2 teaspoon dried thyme (or 2 tablespoons fresh)
  • 1 bay leaf
  • 1/2 cup Clos du Bois Chardonnay plus more for serving
  • 12 Seapak Butterfly Shrimp frozen
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • salt and pepper to taste
  • fresh parsley for garnish


  • Preheat oven to 425 degrees. Place chicken stock in large saucepan and place over medium-low heat. Keep it warm until ready to use.
  • Prep corn by shucking skins and slicing kernels off the corn. Place kernels to the side until the end of the recipe.
  • Add olive oil to a large saute pan and place over medium-high heat. Add onion and garlic. Cook until they soften, about 3 minutes. Add rice, thyme, and bay leaf and stir for 1 minute. Add white wine and stir until wine had evaporated, about 1-2 minutes. Season with a little salt and pepper.
  • Add two ladles of warm chicken stock to rice and stir until rice has absorbed the stock. Repeat with two more ladles of stock. Continue process until 3/4 of the stock has been absorbed by the rice. Add corn to rice and stir together. Continue adding stock two ladles at a time until all the stock has been absorbed by the risotto. Remove risotto from heat. Add cheese and butter and stir together until they've melted into the risotto. Give the risotto a taste and season, if needed.
  • Place shrimp on baking sheet and cook according to package directions. I put mine in preheated oven for 5 minutes. Remove from oven and flip shrimp and continue cooking for another 6 minutes.
  • Split risotto among 4 serving plates and top with 3 shrimp each. Serve immediately with some fresh chopped parsley.


Recipe adapted from Rachel Ray