Best Corn And Yellow Tomato Risotto With Shrimp Recipes

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WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY



Wolfgang Puck's Tomato Risotto With Shrimp Recipe by Tasty image

Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice
¼ cup dry white wine
2 cups chicken stock, boiling
14.5 oz tomato soup, 1 can
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas
1 tablespoon fresh parsley leaf, for garnish, minced

Steps:

  • In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  • Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  • Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  • Add the tomato basil bisque and stir to combine.
  • Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  • Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  • Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  • Enjoy

Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams

TOMATO 'N' CORN RISOTTO



Tomato 'n' Corn Risotto image

This is one of my favorite recipes because it uses items from the garden. Milk and Parmesan cheese give this side dish a creaminess everyone's sure to enjoy. -Angela Lively, Baxter, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 5 servings.

Number Of Ingredients 13

2-1/2 cups water
2 cups whole milk
3 tablespoons chicken broth
1 large onion, finely chopped
2 tablespoons butter
1 garlic clove, minced
3/4 cup uncooked arborio rice
1-1/3 cups fresh corn (about 5 ears of corn)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

Steps:

  • In a large saucepan, heat the water, milk and broth; keep warm. , In a large skillet, saute onion in butter until tender. , Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. , Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 476mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.

TOMATO CORN RISOTTO WITH SHRIMP



Tomato Corn Risotto With Shrimp image

Make and share this Tomato Corn Risotto With Shrimp recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 (15 ounce) can diced tomatoes
4 cups vegetable broth or 4 cups seafood stock
2 tablespoons butter
1 cup minced onion
3 garlic cloves, minced
3/4 cup uncooked arborio rice
1/4 cup dry white wine
1 1/3 cups fresh corn kernels (about 2-3 ears)
1 lb shrimp, peeled and deveined
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaf, cut into thin strips
1/2 teaspoon salt
ground black pepper, to taste

Steps:

  • Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
  • Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
  • Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
  • Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Nutrition Facts : Calories 311.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 176.8, Sodium 1080.7, Carbohydrate 33.4, Fiber 2.7, Sugar 5.2, Protein 24.3

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP



Corn and Yellow Tomato Risotto With Shrimp image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield 3 servings

Number Of Ingredients 11

4 to 5 cups no-salt-added vegetable or chicken stock
2 ounces (1/2 chopped) onion
2 teaspoons olive oil
3 large ears of corn (2 cups corn kernels)
1 cup arborio rice
1/2 cup dry vermouth
8 ounces ripe tomatoes -- yellow if possible
Several sprigs fresh basil to yield 1/4 cup chopped
2 ounces Parmigiano Reggiano (1/2 cup plus 2 tablespoons coarsely grated)
Freshly ground black pepper to taste
10 ounces cooked peeled shrimp

Steps:

  • Bring stock to a simmer in a saucepan.
  • Chop the onion.
  • Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
  • Meanwhile, start scraping corn off the cobs.
  • When the onion is ready, stir in the rice until it is well coated.
  • Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
  • When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
  • Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
  • After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
  • Grate the cheese, and stir into the rice just before serving. Season with pepper.
  • Arrange the risotto on a platter, and surround with shrimp.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 9 grams, Carbohydrate 111 grams, Fat 15 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 15 grams, TransFat 0 grams

SHRIMP AND TOMATO RISOTTO



Shrimp and Tomato Risotto image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1/2 pound shrimp, peeled and deveined
1/4 cup heavy cream
1 cup canned tomatoes
5 cups shrimp stock, recipe follows
2 tablespoons unsalted butter, plus 2 teaspoons
1/2 cup finely minced shallots
1 cup arborio rice
1/2 cup white wine
4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish
2 tablespoons grated Parmesan
1 teaspoon minced garlic
12 shrimp, peeled and deveined
1 tablespoon olive oil
5 pounds shrimp shells, see Cook's Note*
1 bunch leeks, cleaned, white parts, chopped
2 carrots, chopped
2 onions, chopped
4 shallots, chopped
2 clove garlic, smashed
3 sprigs fresh thyme leaves
1 cup white wine
15 cups cold water
Strain, cool and refrigerate

Steps:

  • For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
  • For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
  • Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
  • Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
  • In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
  • In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
  • Yield: 14 cups
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes

RISOTTO WITH TOMATOES AND CORN



Risotto with Tomatoes and Corn image

This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 good-size ears sweet corn
7 cups well-seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 cups arborio rice
1 pound tomatoes, grated or peeled, seeded and diced
Pinch of sugar
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 to 3 tablespoons slivered fresh basil, or a mix of basil, chives, and parsley
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
  • Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
  • Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams

BULGUR RISOTTO WITH CORN AND SHRIMP



Bulgur Risotto with Corn and Shrimp image

Provided by Kerri Conan

Categories     Quick & Easy     Dinner     Seafood     Shrimp     Corn     Healthy     Bulgur     Boil     Self     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

Steps:

  • Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

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