Shrimp & Summer Vegetable Risotto

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2 Tbsp Olive oil
1 lb Small shrimp, peeled and cleaned
1 each Onion, diced
1 clove Garlic, chopped
1 cup Aborio rice
1 cup White wine
1 quart Chicken broth
2 ears Corn, kernels removed from the husk (will yield approx. 2 cups)
2 small Zucchini, diced (1/2 lb)
1-2 Tbsp Butter
2 Tbsp Fresh tarragon (packed)
1 each Lemon, juice and zest
To taste Kosher salt and freshly ground black pepper

1. Heat a large sauté pan over medium high heat. Add 1 Tbsp of the olive oil and the shrimp. Sauté briefly a minute or two until the shrimp begin to turn pink. Remove the shrimp with a spoon and return the pan to the burner.

2. Add the remaining tablespoon of olive oil, the onion and garlic. Cook a couple of minutes until the onion becomes translucent; add the rice and stir to coat. Turn the heat to high and add the wine. Cook, stirring every so often until the wine is almost absorbed. Add a cup of the chicken broth and repeat the process, stirring until the liquid is almost absorbed. Repeat two more times until you have one cup of broth left and the rice is barely tender (about 25 minutes).

3. Stir in the corn, zucchini, butter, tarragon, lemon juice and zest. Season with salt and pepper and adjust consistency using the last cup of chicken broth.

4. When consistency is nice and creamy and seasoning is exactly where you want it, stir the shrimp into the hot risotto and heat them through. Serve immediately. 

Yield: 4-6 Servings