Summer Corn Risotto with Shrimp Recipe | Yummly

Summer Corn Risotto with Shrimp

WHAT'S GABY COOKING
28Ingredients
70Minutes
880Calories

Ingredients

US|METRIC
  • 2 tablespoons unsalted butter
  • 1 leek (white and light green parts only, finely chopped)
  • 1 shallot (sliced)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup arborio rice
  • 3/4 cup Edna Valley Vineyard Chardonnay
  • 6 cups chicken stock
  • 1 1/2 cups corn kernels (from about 2 ears corn)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons mascarpone cheese
  • 2 cups herbs (mixed, basil, parsley, and cilantro)
  • 1 garlic clove
  • 2 teaspoons wine vinegar (red-)
  • 2 tablespoons capers (rinsed and drained)
  • 1/3 cup virgin olive oil (extra-)
  • coarse salt
  • ground pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 garlic cloves (finely chopped)
  • 1/2 cup Edna Valley Vineyard Chardonnay
  • kosher salt
  • freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (more as needed)
  • 1 pound large shrimp (cleaned, de-veined and shelled)
  • 2 tablespoons chopped parsley
  • 1 lemon (juiced, plus more as needed)
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    NutritionView More

    880Calories
    Sodium114% DV2740mg
    Fat75% DV49g
    Protein76% DV39g
    Carbs25% DV76g
    Fiber20% DV5g
    Calories880Calories from Fat440
    % DAILY VALUE
    Total Fat49g75%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol75mg25%
    Sodium2740mg114%
    Potassium880mg25%
    Protein39g76%
    Calories from Fat440
    % DAILY VALUE
    Total Carbohydrate76g25%
    Dietary Fiber5g20%
    Sugars12g24%
    Vitamin A80%
    Vitamin C60%
    Calcium80%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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