Save It A creamy, comforting risotto featuring tender shrimp, sweet corn, and a smoky chipotle kick—perfect for a flavorful weeknight dinner.
I love making this risotto on busy evenings because it feels indulgent yet comes together quickly.
Ingredients
- Seafood: 400 g (14 oz) large raw shrimp peeled and deveined
- Vegetables: 1 cup corn kernels (fresh or frozen), 1 small onion finely chopped, 2 cloves garlic minced
- Rice: 1 1/2 cups Arborio rice
- Liquids: 4 cups low-sodium chicken or vegetable broth kept warm, 1/2 cup dry white wine
- Dairy: 3 tbsp unsalted butter divided, 1/2 cup freshly grated Parmesan cheese
- Oils & Seasonings: 2 tbsp olive oil, 1-2 chipotle peppers in adobo sauce minced (to taste), 1 tsp smoked paprika, Salt and freshly ground black pepper to taste
- Garnish: Fresh cilantro or parsley chopped, Lime wedges
Instructions
- Step 1:
- In a large saucepan heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat Add the onion and cook until translucent about 3 minutes Add garlic and cook for 1 minute more
- Step 2:
- Stir in the Arborio rice and cook for 2 minutes coating the rice in the oil and butter until slightly translucent
- Step 3:
- Pour in the white wine stir and cook until mostly absorbed
- Step 4:
- Add the chipotle peppers and smoked paprika stir to combine
- Step 5:
- Begin adding the warm broth one ladleful at a time stirring frequently and allowing each addition to be absorbed before adding more Continue until the rice is creamy and al dente about 18-20 minutes
- Step 6:
- Meanwhile in a separate skillet heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat Add shrimp season with salt and pepper and sauté until just opaque about 2-3 minutes per side Remove from heat
- Step 7:
- Add corn to the risotto during the last 5 minutes of cooking
- Step 8:
- When the risotto is ready remove from heat Stir in the Parmesan and remaining tablespoon of butter Adjust seasoning with salt and pepper
- Step 9:
- Gently fold in the cooked shrimp
- Step 10:
- Serve hot garnished with fresh cilantro or parsley and lime wedges
Save It My family always asks for this dish on special weeknights and we enjoy gathering around the table sharing stories.
Notes
For extra smokiness grill the corn before adding. Pairs well with a crisp Sauvignon Blanc or light lager.
Tools Needed
Large saucepan Skillet Ladle Wooden spoon Chefs knife and cutting board
Allergen Information
Contains shellfish (shrimp) dairy (butter Parmesan) Gluten-free if using gluten-free broth confirm label Check chipotle in adobo for gluten if sensitive
Save It This risotto brings warmth and bold flavors to any dinner and is sure to impress your guests.
Recipe FAQs
- → What type of rice is best for this dish?
Arborio rice is ideal as it absorbs liquids well and creates a creamy texture essential for this dish.
- → Can I substitute the chipotle peppers with something else?
For a milder smoky flavor, smoked paprika alone can be used, or add fewer chipotle peppers to adjust heat.
- → How do I prevent the shrimp from overcooking?
Sauté shrimp quickly over medium-high heat until just opaque, about 2-3 minutes per side, then remove promptly.
- → Is it necessary to use white wine in the cooking process?
White wine adds subtle acidity and depth but can be replaced with extra broth if preferred.
- → What garnishes complement this dish?
Fresh cilantro or parsley and a squeeze of lime enhance the smoky and fresh flavors beautifully.