Tomato Corn Risotto With Shrimp

Adapted from a recipe by Jessica at allrecipes.com. Use fresh or frozen corn, not canned.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.