Creamy risotto combines shrimp, corn, and smoky chipotle for a rich, comforting main dish.
# What You'll Need:
→ Seafood
01 - 14 oz large raw shrimp, peeled and deveined
→ Vegetables
02 - 1 cup corn kernels, fresh or frozen
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice
05 - 1 1/2 cups Arborio rice
→ Liquids
06 - 4 cups low-sodium chicken or vegetable broth, warmed
07 - 1/2 cup dry white wine
→ Dairy
08 - 3 tbsp unsalted butter, divided
09 - 1/2 cup freshly grated Parmesan cheese
→ Oils & Seasonings
10 - 2 tbsp olive oil
11 - 1 to 2 chipotle peppers in adobo sauce, minced, adjusted to taste
12 - 1 tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh cilantro or parsley, chopped
15 - Lime wedges
# Directions:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Incorporate minced garlic and sauté for 1 additional minute.
02 - Add Arborio rice to the pan and cook for 2 minutes, stirring constantly to coat grains with the oil and butter until they become slightly translucent.
03 - Pour in the white wine, stirring continuously until the liquid is mostly absorbed.
04 - Mix in minced chipotle peppers and smoked paprika, stirring until evenly distributed.
05 - Gradually add warm broth by ladlefuls to the rice, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, approximately 18 to 20 minutes.
06 - In a separate skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper, then sauté until just opaque, about 2 to 3 minutes per side. Remove from heat.
07 - Add corn kernels to the risotto during the final 5 minutes of cooking.
08 - Remove risotto from heat, stir in Parmesan cheese and the remaining butter. Adjust salt and pepper to taste.
09 - Gently fold cooked shrimp into the risotto mixture.
10 - Plate hot risotto garnished with chopped fresh cilantro or parsley and lime wedges.
