This recipe provided by Minute® Rice

Shrimp and Corn Risotto

posted by 5 years ago


2 Tbs butter

1 small onion, finely chopped

2 cloves fresh garlic, chopped

1 ½ cups Minute® White Rice, uncooked

½ tsp dried basil leaves

¼ tsp ground black pepper

1 can (15 oz.) gluten free chicken broth

1 lb shrimp, peeled, deveined, cooked

2 cups fresh baby spinach leaves

1 Roma tomato, seeded and diced

¼ cup Parmesan cheese

2 Tbs milk


Melt butter in a large saucepan over medium heat. Sauté onions until softened, about 2 minutes. Add garlic, rice, basil and pepper. Continue to sauté until all rice grains are well coated. Stir in half of the chicken broth and cook and stir until most of the broth is absorbed. Add remaining broth, stirring constantly until all broth is absorbed. Continue to stir until rice is tender. Stir in shrimp, spinach, corn, tomato, Parmesan and milk. Cook just until spinach is wilted and cheese is melted. (Serves: 4)

tags:  shrimp and corn risotto, rice, riviana, shrimp, seafood
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