(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

You are here > Home > Recipes


FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Makes 6 serviings

• 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

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



  RISOTTO Recipes >>>>>   |   General Risotto Cooking Rules   |   Apple Risotto   |   Artichoke and Spinach Risotto   |   Asparagus & Scampi 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   |   Healthy Saffron Risotto with Asparagus   |   Lemon and Chive Risotto   |   Mushroom Risotto   |   Mushroom Barley Risotto   |   Mushroom & Gorgonzola 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 Peas   |   Shrimp Risotto   |   Spring Onion & Herb Risotto   |   Squash & Sage Risotto   |   Sweetcorn Risotto   |   Tangy Tomato & Lemon Risotto   |   Tomato & Sausage Risotto   |   Wild Mushroom Risotto  |   Winter Squash Risotto  
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages