Sweet Corn Risotto with Sautéed Shrimp - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Creamy risotto, sweet corn, and meaty shrimp will make for one dreamy date night.
Ingredients
- 3 c. chicken stock
- 3 tbsp. extra-virgin olive oil, divided
- 1 small white onion, minced (about 1 cup)
- 1 c. arborio rice
- 3/4 c. dry white wine, divided
- 2 ears corn, kernels removed (about1 1/4 cup)
- 2 tbsp. unsalted butter
- 1/4 c. Parmesan cheese
- 2 tbsp. chopped parsley
- 2 cloves garlic, minced (3 tbsp.)
- 1 small shallot, minced (3 tbsp.)
- 1 tsp. crushed red pepper flakes
- 1 1/2 lb. medium shrimp
- 2 tbsp. finely chopped basil, plus more for serving
Instructions
- In a medium saucepan, bring chicken stock to a simmer.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and sauté until beginning to soften, 4 minutes. Add rice and cook, stirring constantly, 1 minute. Add 1/2 cup white wine and simmer until evaporated, 2 to 3 minutes.
- Reduce heat to medium. Add about 1/2 cup more stock and simmer, stirring occasionally, until absorbed. Continue adding stock by the 1/2 cup, stirring and letting it absorb, until stock is gone, 15 to 20 minutes.
- Remove from heat and stir in corn, butter, Parmesan, and parsley. Season with salt and pepper and transfer to a large bowl.
- Add remaining 2 tablespoons olive oil to skillet and heat over medium-high heat. Add garlic, shallot, and red pepper flakes, and cook until fragrant, 1 to 2 minutes. Add shrimp and cook until pink and beginning to brown, 3 to 4 minutes. Add remaining 1/4 cup wine and let simmer until evaporated, 2 minutes. Remove from heat, season with salt and pepper, and stir in basil. Add risotto back to skillet, stirring to combine with shrimp. Garnish with basil and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
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