Shrimp & Summer Vegetable Risotto

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Yield:  4 Servings

1 Tbsp  Olive oil
1 lb  Small shrimp, peeled and cleaned
To taste Kosher salt and freshly ground black pepper
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)
1 small  Zucchini, diced (1/4 lb)
1 small  Red bell pepper, diced
1 Tbsp  Butter
2 Tbsp  Fresh tarragon (packed)
1 each  Lemon, juice and zest

1. Heat a large sauté pan over medium high heat. Add the olive oil and the shrimp and season with a little salt and pepper. 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 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, 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, red pepper, 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.