SHRIMP, CORN AND SCALLION RISOTTO

Shrimp, Corn and Scallion Risotto image

Number Of Ingredients 8

4 1/2 cups low-sodium chicken broth
2 tablespoons olive oil
6 scallions, thinly sliced, white and green parts separated
1 cup arborio rice
3/4 pound shrimp, peeled and deveined, tails removed
1 cup fresh corn kernels
1 1/4 ounces Parmigiana-Reggiano, finely grated
1/4 teaspoon salt

Steps:

Bring broth to a boil in a small saucepan. Cover and lower to a simmer.
In a large saucepan, heat oil over medium-high heat. Add scallion whites and cook, stirring, until translucent, 2 to 3 minutes.
Add rice and cook, stirring, until glossy and slightly translucent, 2 to 3 minutes.
Add 1 cup broth, reduce heat to medium and cook, stirring, until most of broth is absorbed, 3 to 4 minutes. Continue adding broth 1/2 cup at a time, stirring constantly, until rice is slightly al dente, 19 to 20 minutes.
Stir in shrimp and corn and cook, stirring, until shrimp is cooked through and corn is crisp-tender, 2 to 3 minutes.
dd all but 1 tablespoon Parmigiana-Reggiano, scallion greens and salt and cook 1 minute more. Garnish with remaining cheese.