Indulge in the creamy comfort of sweet corn risotto complemented by succulent Old Bay seasoned shrimp. This dish combines the richness of Arborio rice, the sweetness of corn, and the savory kick of Old Bay seasoning to create a harmonious blend of flavors that will tantalize your taste buds.
Ingredients: 1 cup Arborio rice. 2 cups vegetable broth. 1 cup sweet corn kernels. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 pound shrimp, peeled and deveined. 2 teaspoons Old Bay seasoning. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put the vegetable broth in a saucepan and heat it over low heat. Keep it simmering. Put olive oil in a different large pan and heat it over medium-low heat. Add the chopped onion and garlic and cook until the onion is clear. Add the Arborio rice to the pan and stir it all the time for about two minutes, or until it turns clear. It's time to add some hot vegetable broth to the rice mixture. Stir it around until all the liquid is absorbed. Slowly add the broth and stir the rice often for about 20 minutes, or until it is creamy and soft. Add salt, pepper, and Old Bay seasoning to the shrimp at the same time. Put olive oil in a different pan and heat it over medium-high heat. After adding the shrimp, cook for about two to three minutes on each side, until they are pink and opaque. In the last 5 minutes of cooking, add the sweet corn kernels and mix them in. Grate some Parmesan cheese and add it to the risotto after it's done cooking. Add Old Bay shrimp to the top of the risotto and sprinkle with fresh parsley. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
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