There’s nothing quite like coming home to the tantalizing aroma of sizzling bacon and garlic wafting through the kitchen. The moment I took my first bite of this Shrimp and Corn Risotto with Bacon, I was instantly transported to a cozy Italian bistro, where each creamy spoonful offered a taste of comfort and indulgence.
In a world filled with fast food and takeout, this dish stands out as a beacon of homemade goodness. With minimal effort, you can whip up a meal that feels both luxurious and satisfying, bursting with sweet corn, tender shrimp, and crispy bacon that add a delightful crunch.
Whether you’re preparing a special dinner for loved ones or simply treating yourself after a long day, this risotto shines as a versatile, crowd-pleasing option. So let’s dive into this culinary adventure and elevate your dinner game with a dish that’s sure to impress and linger in your memory!
Why is Shrimp and Corn Risotto with Bacon special?
Comforting: This dish combines the rich, creamy texture of risotto with the delightful crunch of bacon, creating a satisfying meal for any occasion.
Flavor Explosion: Each bite bursts with the sweet essence of corn, succulent shrimp, and smoky bacon, offering a decadent taste experience that feels indulgent.
Easy to Make: With straightforward steps, even novice cooks can achieve impressive results without spending hours in the kitchen.
Versatile Dish: Perfect for family dinners or cozy date nights, it’s a meal that brings everyone together, creating lasting memories.
Crowd-Pleaser: Impress your guests with a dish that’s not only delicious but also visually appealing, making it a top choice for entertaining.
Quick Preparation: In about 30 minutes, you can serve up a gourmet meal that will have your loved ones raving.
Shrimp and Corn Risotto with Bacon Ingredients
For the Risotto Base
- 3 cups chicken broth – Use low-sodium broth for a healthier option or homemade broth for deeper flavor.
- 2 tablespoons butter – This adds creaminess and richness to the risotto.
- 2 tablespoons olive oil – Great for sautéing and adds healthy fats.
- 1/2 medium onion – Finely chopped to build a flavorful base.
- 1/2 medium red bell pepper – Adds sweetness and a pop of color to the dish.
- 4 cloves garlic – Minced for an aromatic punch in every bite.
- 2/3 cup Arborio rice – Essential for a creamy texture; don’t substitute with regular rice.
- 1/4 cup dry white wine – Enhances the overall flavor; you can replace it with additional broth if needed.
For the Additions
- 12 jumbo shrimp – Peeled and deveined for a protein boost; try different sizes based on availability.
- 3/4 cup corn kernels – Fresh is best, but frozen works when fresh corn isn’t in season.
- 1/4 cup heavy cream – For that extra creaminess; you can substitute with half-and-half for a lighter version.
- Cayenne pepper – Adds a kick; adjust according to your spice preference.
- 1/4 cup freshly grated Asiago cheese – Uniquely nutty, but Parmesan can be a satisfying alternative.
- 2 tablespoons chopped parsley – For a fresh garnish that brightens the dish.
For the Garnish
- 4 slices bacon – Crisped up for that irresistible crunch; make sure to have extra for serving!
Dive into this delightful Shrimp and Corn Risotto with Bacon and let each ingredient transform a simple dinner into a feast!
How to Make Shrimp and Corn Risotto with Bacon
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Simmer broth: Begin by placing the chicken broth in a saucepan and bringing it to a gentle simmer. Reduce the heat to low and keep it warm as you prepare the risotto.
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Crisp the bacon: Cook the halved bacon strips in a sauté pan over medium heat until they’re crisp and fragrant. Once done, transfer them to a paper towel-lined plate to drain and cool. Reserve the bacon drippings!
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Cook the shrimp: Season the shrimp with salt and freshly ground black pepper. Add the shrimp to the reserved bacon drippings, cooking for 1-2 minutes per side or until they turn pink and firm. Then, transfer them to the plate with the bacon and wipe out the pan.
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Sauté the onions: In the same pan, heat the butter and olive oil over medium-high heat. Add the finely chopped onions, reducing the heat to medium-low. Cook for about 4-5 minutes until the onions are softened and translucent.
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Add the bell pepper: Next, stir in the finely chopped red bell pepper and cook for an additional 2-3 minutes, letting the flavors mingle beautifully.
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Incorporate garlic and rice: Add the minced garlic and Arborio rice to the pan, cooking for 1-2 minutes while stirring constantly until the rice starts to look slightly translucent.
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Deglaze with wine: Pour in the dry white wine and stir continuously until it has evaporated completely, infusing the risotto with depth and character.
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Add broth gradually: Begin adding the warmed chicken broth, one full soup ladle at a time. Stir constantly until the rice is creamy and has reached al dente texture, which should take about 18 to 20 minutes.
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Mix in additions: Stir in the crumbled bacon, shrimp, corn kernels, heavy cream, cayenne pepper, Asiago cheese, and chopped parsley. Heat everything through for a rich, creamy finish.
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Season and serve: Finally, taste and adjust the seasoning with salt and black pepper as desired. Garnish with crispy bacon strips and serve immediately, perhaps with some extra grated cheese on top!
Optional: Add a squeeze of lemon juice for a zesty lift!
Exact quantities are listed in the recipe card below.
What to Serve with Shrimp and Corn Risotto with Bacon?
Imagine the delight of a vibrant dinner table where each dish complements the creamy essence of your risotto, taking your meal to the next level.
- Garlic Bread: The crunchy, buttery goodness of garlic bread is perfect for wiping up any leftover sauce and adds a comforting touch.
- Steamed Asparagus: Crisp-tender asparagus drizzled with lemon juice provides a fresh pop of color and a slight tang, balancing the richness of the risotto.
Pairing dishes with contrasting textures can elevate your dining experience. The creamy risotto alongside crisp vegetables creates harmony on your plate.
- Mixed Green Salad: A light salad with peppery arugula and a vinaigrette dressing adds a refreshing crunch to cut through the richness of the risotto.
- Roasted Brussels Sprouts: Caramelized and tender, they bring an earthy flavor that complements the smoked bacon and sweet corn beautifully.
When creating your perfect dinner, think about how flavors and textures play together.
- Chardonnay: A chilled glass of Chardonnay pairs wonderfully, enhancing the dish’s richness while its acidity balances the creamy elements.
- Lemon Sorbet: End on a refreshing note with lemon sorbet, offering a light cleanse for your palate with its vibrant sweetness and tang.
With these delightful pairings, you’ll create a memorable meal that brings warmth and joy to your table!
Shrimp and Corn Risotto with Bacon Variations
Feel free to get creative with this dish and tailor it to your taste buds!
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Vegetarian: Omit the bacon and shrimp, replacing them with sautéed mushrooms and extra vegetables for a hearty, meatless version.
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Spicy Delight: Add diced jalapeños or a pinch of crushed red pepper flakes for an exciting kick to your risotto.
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Herb-Infused: Incorporate fresh herbs like thyme or basil during cooking for an aromatic twist that elevates the dish.
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Tropical Twist: Swap in diced pineapple or mango along with the corn for a surprising fruity flavor that contrasts beautifully with the creamy rice.
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Seafood Medley: Include scallops or lump crab meat in addition to the shrimp for an indulgent seafood extravaganza that’s sure to impress.
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Cheesy Richness: Experiment with different cheeses, such as feta or Gruyère, for unique flavor profiles; just remember to adjust the amount to maintain creaminess.
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Nutty Crunch: Top with toasted slivered almonds or walnuts for a delightful textural contrast and a nutty flavor that complements the creamy risotto.
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Citrus Zing: A squeeze of fresh lemon or lime just before serving can brighten the dish and enhance all the delicious flavors melded together.
Expert Tips for Shrimp and Corn Risotto with Bacon
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Use Fresh Ingredients: Opt for fresh corn and shrimp when possible, as they enhance the dish’s flavor and texture. Frozen ingredients work in a pinch, but fresh is best!
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Perfect Your Rice: Avoid overcooking the Arborio rice; it should remain al dente and creamy. Stir regularly and add broth gradually to achieve that desirable texture.
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Watch the Heat: When frying the bacon and shrimp, keep the heat moderate to prevent burning. This ensures the bacon crisps up perfectly while the shrimp cooks evenly.
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Season Gradually: Season with salt and pepper throughout the cooking process, especially when adding broth and cream. Taste as you go to avoid oversalting later!
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Garnish Generously: Don’t skimp on the crispy bacon garnish! It adds not only texture but also enhances the overall savoriness of the Shrimp and Corn Risotto with Bacon.
Storage Tips for Shrimp and Corn Risotto with Bacon
Fridge: Store any leftover risotto in an airtight container, where it will keep fresh for up to 3 days. Ensure it cools to room temperature before sealing to prevent condensation.
Freezer: For longer storage, you can freeze the risotto for up to 1 month. Portion it into freezer-safe bags or containers, leaving some space for expansion.
Reheating: Thaw frozen risotto overnight in the fridge and reheat on the stovetop, adding a splash of chicken broth or water to restore its creamy texture. Stir frequently until heated through.
Avoid: Do not store risotto at room temperature for more than 2 hours, as the shrimp and cream can spoil quickly.
Make Ahead Options
These Shrimp and Corn Risotto with Bacon are ideal for busy home cooks looking to save time during the week! You can prepare the risotto base (steps 1-8) up to 24 hours in advance and refrigerate it in an airtight container. Cook the shrimp and bacon (steps 2 and 3) on the day of serving for optimal freshness and crispy texture. When you’re ready, simply warm the risotto gently over low heat, stir in the shrimp, bacon, and other ingredients (steps 9-10), and adjust seasoning as needed. This way, you’ll have a delicious, restaurant-quality dish with minimal effort, perfect for impressing family and friends!
Shrimp and Corn Risotto with Bacon Recipe FAQs
How do I choose the best shrimp for my risotto?
Absolutely! When selecting shrimp, look for fresh, plump, and firm seafood. The shells should be shiny and not slimy, while the flesh should be translucent. If you’re buying frozen shrimp, opt for those that are individually quick-frozen (IQF) to ensure a better texture upon cooking.
Can I use canned corn instead of fresh or frozen?
Very! You can substitute canned corn for fresh or frozen, but make sure to drain and rinse it before adding it into the risotto. Fresh or frozen corn offers a sweeter, crisper texture, but canned corn is a convenient and still flavorful option.
How should I store leftover Shrimp and Corn Risotto with Bacon?
You can store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool to room temperature before sealing it up to avoid condensation. Reheating is best done on the stovetop, adding a splash of broth or water to bring back its creaminess.
Can I freeze the shrimp and corn risotto?
Yes, you can! To freeze, portion the risotto into freezer-safe bags or containers, leaving some space for expansion. It will keep well for up to 1 month. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat gently on the stovetop, stirring in a bit of chicken broth as needed.
What can I do if my risotto is too thick?
If your risotto turns out too thick, no worries! Just add a little bit of warmed chicken broth, or even water, gradually until you achieve your desired creamy consistency. Stir continuously while adding, and give it a taste to ensure the flavors are still balanced.
Are there any dietary considerations for this recipe?
Yes! This shrimp and corn risotto contains seafood and dairy, so it may not be suitable for those with allergies to shellfish or lactose. You can easily make it dairy-free by substituting the heavy cream with coconut cream or a dairy-free alternative, and for those avoiding shrimp, consider using chicken or vegetables instead for a delicious variation.
Creamy Shrimp and Corn Risotto with Bacon Bliss
Ingredients
Equipment
Method
- Begin by placing the chicken broth in a saucepan and bringing it to a gentle simmer. Reduce the heat to low and keep it warm as you prepare the risotto.
- Cook the halved bacon strips in a sauté pan over medium heat until they’re crisp and fragrant. Once done, transfer them to a paper towel-lined plate to drain and cool. Reserve the bacon drippings!
- Season the shrimp with salt and freshly ground black pepper. Add the shrimp to the reserved bacon drippings, cooking for 1-2 minutes per side or until they turn pink and firm. Then, transfer them to the plate with the bacon and wipe out the pan.
- In the same pan, heat the butter and olive oil over medium-high heat. Add the finely chopped onions, reducing the heat to medium-low. Cook for about 4-5 minutes until the onions are softened and translucent.
- Next, stir in the finely chopped red bell pepper and cook for an additional 2-3 minutes, letting the flavors mingle beautifully.
- Add the minced garlic and Arborio rice to the pan, cooking for 1-2 minutes while stirring constantly until the rice starts to look slightly translucent.
- Pour in the dry white wine and stir continuously until it has evaporated completely, infusing the risotto with depth and character.
- Begin adding the warmed chicken broth, one full soup ladle at a time. Stir constantly until the rice is creamy and has reached al dente texture, which should take about 18 to 20 minutes.
- Stir in the crumbled bacon, shrimp, corn kernels, heavy cream, cayenne pepper, Asiago cheese, and chopped parsley. Heat everything through for a rich, creamy finish.
- Finally, taste and adjust the seasoning with salt and black pepper as desired. Garnish with crispy bacon strips and serve immediately, perhaps with some extra grated cheese on top!
