Page 39 - CookBook-2020-V14

SHRIMP AND

CORN RISOTTO

INGREDIENTS INSTRUCTIONS

1 Cup - Corn Oil Heat oil in heavy, large saucepan over medium heat.
1 Tablespoon - Chopped Onion Add the onion and garlic - sauté until tender but not brown, about 4 minutes.
1 - Garlic Clove, Minced
1 Cup - Ambrosia® Arborio rice Add the rice and stir until translucent at edges, about 2 minutes.
1 Cup - Ambrosia® Sherry Wine Add wine and cook until reduced by half and rice mixture thickens, stirring
3 Cups - Low Salt Chicken Broth, Divided occasionally, about 3 minutes.
2 / 3 Cups - Ambrosia® Kernel Corn Add 2 cups of the broth, 1 cup at a time, cooking until almost all liquid is
1 Lb - Medium Shrimp - Uncooked, absorbed between additions and stirring frequently, about 13 minutes total.
Peeled & De-veined Add remaining 1 cup of broth. Cook until the rice is tender, stirring often,
¼ Cup - Parmesan cheese about 3 minutes.
2 Tablespoons - Butter
Ambrosia® Sea Salt, Fine & pepper (to taste) Add corn and shrimp; cook until almost all liquid is absorbed, rice is creamy
Parsley, chopped and tender but still firm to bite, and shrimp is cooked through, about 3
minutes longer. Stir in cheese and butter.

Season to taste with salt and pepper. Stir in parsley.