Shrimp Corn Risotto

Hey, people! I just finished a very summery dinner this evening (although it's back to school in 4 days already!) and I wanted to share this delicious dish I had: Shrimp Corn Risotto! This recipe is from my aunt Shirley but I don't know where she got it from. It's a little complex and kinda takes a while to prepare, but I trust that all you awesome chefs can handle it. Here it is!

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Shrimp Corn Risotto>>yields about 4 servings**Great when worked on with a few people!

INGREDIENTS

• 1/2 cup chopped basil
• 1 cup chopped tomato
• 1 tbsp lime juice
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 5 cups chicken stock
• 2 cups corn (that should be about 3 ears of corn, depending on its size)--puree one cup of the corn
• 20 shrimp
  

DIRECTIONS

Melt 2 tbsp of butter and 2 tbsp of olive oil in a large pot. (Simmer chicken broth in another pot.) Add and saute (vocab word!) the onions for 3 minutes. Add rice and saute for another minute. Add chicken stock 1/2 cup at a time, stirring for a few minutes between each addition as it thickens. Add tomatoes, corn, pureed corn, shrimp, basil and lime juice. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Serve.

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Well, that's the recipe! Try it sometime! Thanks for reading my blog! Keep visiting Food For Thought for more yummy recipes. And remember: always add a pinch of love.