Shrimp Risotto with Corn, Red Peppers and Tomatoes Recipe

Name: Brave New Restaurants Shrimp Risotto With Corn, Red Peppers And Tomatoes Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 pound Shrimp, peeled and deveined; 1 cup Corn kernels, fresh or frozen; 1 medium Red bell pepper, diced; 1 cup Cherry tomatoes, halved; 1 medium Onion, finely chopped; 3 cloves Garlic, minced; 4 cups Vegetable or chicken broth; 2 tablespoons Olive oil; 0.5 cup Parmesan cheese, grated; to taste Salt; to taste Black pepper; 2 tablespoons Fresh parsley, chopped

Inspired by Brave New Restaurant

Time30m

Serves4

Shrimp risotto with corn, red peppers and tomatoes sauce

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Ingredients

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Main Ingredients

1 cup Arborio rice

1 pound Shrimp, peeled and deveined

1 cup Corn kernels, fresh or frozen

1 medium Red bell pepper, diced

1 cup Cherry tomatoes, halved

1 medium Onion, finely chopped

3 cloves Garlic, minced

4 cups Vegetable or chicken broth

2 tablespoons olive oil

1/2 cup Parmesan cheese, grated

to taste Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Broth

In a saucepan, bring the vegetable or chicken broth to a simmer. Keep warm over low heat.

Sauté Vegetables

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent (about 3-4 minutes). Add the diced red bell pepper and corn, and cook for another 2-3 minutes.

Toast the Rice

Stir in the Arborio rice, allowing it to toast for about 1-2 minutes until lightly golden.

Add Broth Gradually

Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15 minutes.

Add Shrimp and Tomatoes

When the rice is nearly al dente, stir in the shrimp and cherry tomatoes. Continue cooking until the shrimp are pink and cooked through, about 3-5 minutes.

Finish the Risotto

Remove from heat and stir in the grated Parmesan cheese, salt, black pepper, and chopped parsley. Adjust seasoning to taste.

Serve

Serve the shrimp risotto warm, garnished with additional parsley if desired.