One-Pan Summer Corn Risotto with Shrimp

Summer corn and fresh shrimp take center stage in this one-pan risotto dish that spends the first few minutes on the stove and then heads to the oven to do the rest. The result is creamy tender risotto studded with corn and tender shrimp on top. The perfect easy weeknight meal or an equally impressive weekend dish perfect for entertaining. Add a salad and a few bottles of rosé and you’re set. This no-stir risotto is so satisfying and the perfect low-lift crowd pleaser.

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Serves 4

INGREDIENTS

1 tablespoon unsalted butter
1 tablespoon olive oil, plus 1 teaspoon
1 leek, white and light green parts only, finely chopped
1½ cups corn kernels, divided
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup Arborio rice
1 teaspoon lemon zest, plus more for finishing
½ cup dry white wine
2 cups vegetable stock
1 cup grated parmesan
1 dozen shrimp, peeled and deveined
1 tablespoon lemon juice
½ cup parsley, chopped, plus more for garnish

METHOD

Preheat oven to 350F.

Over medium heat in a 12” cast iron skillet or other oven-proof pan, add 1 tbsp butter and olive oil and sauté leeks, half the corn and garlic until leeks are soft and translucent—approximately 5 minutes. Season with salt and pepper. Add rice and lemon zest and stir for 1-2 minutes until well incorporated, then add wine and reduce 1-2 minutes. Add stock, remaining corn and parmesan and stir to combine.

Cover with tin foil and place in oven for 35 minutes.

In the meantime, combine shrimp, lemon juice, 1 teaspoon olive oil, a pinch of salt and pepper in a bowl and toss to thoroughly coat shrimp.

After 35 minutes, remove foil and add shrimp on top and cook for 8-9 minutes. Remove from oven and let rest for 5-10 minutes. Garnish with parsley and lemon zest and serve immediately.