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CORN & BACON RISOTTO

with Seared Shrimp

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 3 cups reduced sodium chicken broth
  • 4 slices bacon chopped
  • 1 1/2 cups frozen super sweet corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • - dash ground red pepper optional
  • 1 cup Arborio rice
  • 1 tablespoon 100% pure olive oil
  • 1 pound 16-20 count uncooked shrimp peeled and deveined
  • 1 tablespoon chopped garlic
  • 1/2 cup half & half
  • 1/2 cup fancy shredded Italian style Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
DIRECTIONS

In small saucepan over medium heat, bring broth to a simmer. Reduce heat to low; keep warm.

In large saucepan or Dutch oven sauté bacon over medium heat until crisp; remove to paper towels. Drain off excess drippings.

Add corn, onions, green pepper and cayenne; sauté until onions are softened (about 3-5 minutes). Salt and pepper to taste.

Add rice; sauté 2-3 minutes. Add 1 cup of warm broth; reduce heat to a simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed. Add half & half with last ½ cup of broth.

Meanwhile, in large skillet, heat oil over medium-high heat. Add shrimp and garlic; salt and pepper to taste. Sauté until cooked through and opaque (about 6-8 minutes).

Remove risotto from heat; stir in Parmesan cheese, parsley, bacon and shrimp. Serve immediately.