Best Scallion And Corn Risotto Recipes

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.

SCALLION AND CORN RISOTTO image

Yield Serves 4 as a first course.

Number Of Ingredients 11

2 to 2-1/2 cups vegetable broth
1 cup whole kernel corn
1 medium shallot, minced
3 tablespoons olive oil
1 cup Arborio rice
1/4 cup dry white wine
2 whole scallions, sliced into thin rounds
1 cup canned creamed corn
3 tablespoons grated Parmesan cheese
1 tablespoons unsalted butter
Salt and freshly ground pepper

Steps:

Put the vegetable broth in a saucepan and nring to a simmer. In another saucepan, heat 2 tablespoons of olive oil, add minced shallot and saute gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring. Add wine and cook until it has reduced away, then add 1/2 cup vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been absorbed. Continue adding broth, stirring, until each has been absorbed until rice is plump and just tender, but not mushy. Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.