Food Reference Website Logo

The FoodReference Website - Recipe Section
Pasta and Noodle Recipes, Potato, Sweet Potato & Yam Recipes, Rice Recipes and Stuffings

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > HomeRecipes >  

 Potatoes, Rice, Pasta, etc.Rice Recipes pg 1RISOTTO Recipes >>>>> >  Corn Cheddar Risotto w/Shrimp >

Next Recipe

 

 

 

 

food125x125B

 

 

 

..RISOTTO Recipes >>>>>.. ..General Risotto Cooking Rules.. ..Apple Risotto.. ..Artichoke and Spinach Risotto.. ..Baked Risotto Primavera.. ..Beef and Broccoli Risotto.. ..Butternut Squash Risotto.. ..Carrot Risotto.. ..Champagne Risotto.. ..Chicken Risotto.. ..Cilantro Cream Risotto w/Shrimp.. ..Corn Cheddar Risotto w/Shrimp.. ..Crab Risotto.. ..Crab Squash & Asiago Risotto.. ..Cranberry Vegetable Risotto.. ..Crawfish Risotto.. ..Creamy Risotto.. ..Creamy Risotto with Dried Plums.. ..Four Cheese Risotto.. ..Fresh Asparagus Risotto.. ..Garlic and Corn Risotto.. ..Lemon and Chive Risotto.. ..Mushroom Risotto.. ..Mushroom Barley Risotto.. ..Proscuitto & Green Pea Risotto.. ..Pumpkin Risotto.. ..Red & Green Risotto.. ..Risotto Bianco (White Risotto).. ..Risotto with Broad Beans.. ..Risotto Milanese.. ..Risotto with Peas & Asparagus.. ..Risotto with Tomatoes, Prosciutto.. ..Roasted Butternut Squash Risotto.. ..Roasted Sweet Potato Risotto.. ..Saffron Risotto with Asparagus.. ..Shrimp Risotto.. ..Spring Onion & Herb Risotto.. ..Sweetcorn Risotto.. ..Tangy Tomato & Lemon Risotto.. ..Tomato & Sausage Risotto.. ..Wild Mushroom Risotto.. ..Winter Squash Risotto..

. Home . . Recipes . . About & Contact . . Links .

 

 

Bookmark and Share 

CORN CHEDDAR RISOTTO WITH SHRIMP

Makes 6 serviings

Ingredients
• 4 cups (32 ounces) 99% fat-free chicken broth
• 1/2 teaspoon dried thyme leaves or 3 sprigs fresh thyme
• 1 1/2 pounds unpeeled raw shrimp
• 1 tablespoon Cabot Salted Butter
• 3/4 cup chopped onion
• 1 1/4 cups Arborio rice
• 2 cups fresh or frozen corn kernels
• 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated (about 1 cup)
• 3 tablespoons chopped fresh parsley
• Freshly ground black pepper to taste


Directions
1.
In large saucepan, bring broth and thyme to simmer; add shrimp, return to simmer and cook until shrimp are just firm, about 2 minutes. With slotted spoon, transfer shrimp to bowl, setting broth aside. Fill bowl with cold water to cool shrimp, then drain, peel and set aside.

2. In large pot, melt butter over medium-low heat. Add onion and cook, stirring often, until tender, about 3 minutes. Add rice and stir for two minutes longer.

3. Add 1/2 cup of warm broth, adjusting heat to maintain gentle simmer and stirring often. When broth is all absorbed add another 1/2 cup, repeating until all broth is used (cooking time will be about 20 minutes total). Rice should still be slightly firm but not crunchy in center; add hot water a half cup at a time if rice needs further cooking.

4. Stir in corn and reserved shrimp; stir until heated through, about 2 minutes. Stir in cheese and parsley and season with pepper.

Recipe note: Cooking the unpeeled shrimp in the chicken broth adds great flavor, but for a quicker version you can purchase peeled cooked shrimp and make the risotto with plain chicken broth heated with they thyme.

Nutrition Analysis
Calories 369 , Total Fat 6g , Saturated Fat 2g , Sodium 943mg , Carbohydrates 54g , Dietary Fiber 3g , Protein 25g , Calcium 150mg 

Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.


 

3 Young Chefs

Click on the
3 Young Chefs
for the Best
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.