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Corn & Bacon Risotto

with Seared Shrimp

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 4 servings


Corn & Bacon Risotto


  • In small saucepan over medium heat, bring broth to a simmer. Reduce heat to low; keep warm.
  • In large saucepan or Dutch oven sauté bacon over medium heat until crisp; remove to paper towels. Drain off excess drippings.
  • Add corn, onions, green pepper and cayenne; sauté until onions are softened (about 3-5 minutes). Salt and pepper to taste.
  • Add rice; sauté 2-3 minutes. Add 1 cup of warm broth; reduce heat to a simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed. Add half & half with last ½ cup of broth.
  • Meanwhile, in large skillet, heat oil over medium-high heat. Add shrimp and garlic; salt and pepper to taste. Sauté until cooked through and opaque (about 6-8 minutes).
  • Remove risotto from heat; stir in Parmesan cheese, parsley, bacon and shrimp. Serve immediately.


Serving Size: 1/4 of recipe
  • Calories 510kcal -
  • Total Fat 17g -
  • Saturated Fat 7g -
  • Cholesterol 175mg -
  • Sodium 1480mg -
  • Carbohydrates 59g -
  • Fiber 3g -
  • Protein 30g -