If there is one dish that absolutely screams summer entertaining, it is Summer Corn Risotto with Shrimp. Sweet peak-season corn, perfectly tender shrimp, and a creamy, luxurious risotto base all come together in a way that feels seriously special without being fussy. If you love cooking with shrimp, you will also want to bookmark my How to Cook Perfect Shrimp Every Time! guide before you get started. And honestly, this dish fits right into a dreamy Late Summer Dinner Party Menu if you are planning a big gathering. Once dinner wraps up, keep the good vibes going with one of my 22 Easy Summer Cocktails in hand. This one is a full-on summer moment and I am absolutely here for it.
Summer Corn Risotto with Shrimp at a Glance
- 🕒 Total Time: 40 minutes
- 👪 Servings: 4 servings
- 🍝 Cuisine Type: Italian / Comfort Food
- 🧂 Flavor Profile: Creamy, cheesy risotto packed with sweet fresh corn gets topped with garlicky lemon-butter shrimp and a bright, herby salsa verde for layers of rich, fresh, and savory flavor.
- 📖 Dietary Info: Contains dairy and shellfish. Not suitable for dairy-free or shellfish-free diets.
- 📦 Storage Notes: Store leftover risotto and shrimp separately in airtight containers in the refrigerator for up to 2 days, reheating the risotto gently on the stovetop with a splash of stock to restore creaminess.
- ⭐ Why You'll Love It: This is the ultimate summer dinner party dish and it is way easier than it sounds. The risotto is creamy and loaded with fresh sweet corn, the shrimp are garlicky and buttery with a hit of lemon, and the salsa verde on top ties everything together with a burst of fresh herbs. It is the kind of meal that makes people think you really went all out, when really it all comes together in about 40 minutes. Grab a cold glass of white wine, invite your favorite people over, and enjoy this one al fresco.
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Why I Love This Recipe
Some people are intimidated by risotto - but guess what - it’s totally not that hard. It just requires a tiny bit of attention, some cheese and some really delicious wine (to cook with and to enjoy with the meal!) Okay are you ready to dive head first! We have 3 parts of this dish - none of which should scare you! First – let’s talk risotto!
Risotto is just a special kind of rice (you can find it at just about every grocery store ever) that you cook slowly with small additions of liquid every few minutes. First the liquid comes in the form of wine, and then you can use chicken stock, or vegetable stock! Or you could even use water! Easy right? Just cook it until it’s tender and then you get to mix in whatever you want. In this case it’s corn, cut fresh off the cob, but you could also do sautéed greens, roasted mushrooms, charred peas… the sky’s the limit!
We could stop there, but why?? More is more! Salsa Verde comes next and it’s basically a spin on a pesto that just gets dolloped on top of the risotto and gives it a pop of corn and a burst of fresh herbs when you get the perfect bite!
And last but certainly not least is some sautéed shrimp. It’s cooked in a butter and olive oil mixture to get the best of both worlds, seasoned with tons of garlic, cooked with a touch of white wine and then finished with some fresh lemon juice and parsley. Ugh, I’m OBSESSED.
Put everything together and throw it in a bowl with a glass of wine and call it a dinner party!!
Jump to:
Ingredients
Substitutions & Swaps
🍷 White Wine
- Sauvignon Blanc - A crisp, unoaked Sauvignon Blanc like a Sancerre brings bright citrus and herbaceous notes that complement the corn and fresh herb salsa verde without overpowering the delicate shrimp.
- Pinot Grigio - A dry Italian Pinot Grigio keeps things light and clean in both the risotto and the shrimp pan, letting the sweet summer corn stay front and center.
- Dry Vermouth - A splash of dry vermouth works beautifully in the shrimp and risotto when you are out of white wine. It has a slightly herbal backbone that plays nicely with the capers and parsley.
- Chicken Stock (additional) - If you prefer to skip alcohol entirely, simply replace the wine with an equal amount of warm chicken stock and a squeeze of lemon juice to mimic the acidity the wine provides.
🍚 Arborio Rice
- Carnaroli Rice - Carnaroli is the risotto rice most Italian chefs reach for. It has a slightly firmer center and higher starch content than arborio, giving you an even creamier, more luxurious final texture.
- Vialone Nano Rice - This shorter-grain risotto rice absorbs liquid beautifully and produces a looser, more soup-like consistency that works especially well for a summery all-in-one bowl presentation.
- Farro - For a nuttier, heartier spin, pearled farro can be cooked risotto-style. It takes a bit longer to absorb stock but delivers a wonderfully chewy texture that holds up well against the shrimp.
🥛 Mascarpone and Parmesan
- Cream Cheese - Full-fat cream cheese works as a one-to-one swap for mascarpone. It adds the same creamy richness at the finish, though it has a slightly tangier flavor that brightens the overall dish.
- Creme Fraiche - Swapping mascarpone for creme fraiche gives the risotto a subtle tang and keeps it from feeling too heavy, which is a nice contrast against the butter already in the recipe.
- Pecorino Romano - Pecorino can stand in for some or all of the Parmesan. It is sharper and saltier, so taste as you go and hold back on adding extra salt until the end.
- Grana Padano - A slightly milder and more affordable alternative to Parmesan, Grana Padano melts just as smoothly into the risotto and still delivers that savory, nutty depth you are looking for.
🍤 Shrimp
- Sea Scallops - Large dry-packed sea scallops sear beautifully in the butter and olive oil mixture and bring a sweet, buttery flavor that pairs just as well with the lemon and garlic as the shrimp do.
- Lobster Tail Meat - For a special occasion version, chopped lobster tail meat folded in at the end is absolutely stunning. It is sweet, luxurious, and makes the whole dish feel restaurant-worthy.
- Chicken Thighs (diced) - Boneless skinless chicken thigh pieces work for those who do not eat seafood. Saute them in the same butter and olive oil base and they will soak up the garlic and wine sauce just as well.
- Grilled Halloumi - For a meatless option that still feels substantial, thick slices of pan-seared halloumi add a salty, chewy bite on top of the risotto that plays nicely against the fresh herb salsa verde.
🌽 Fresh Corn and Herbs
- Frozen Sweet Corn - Thawed frozen corn kernels are a reliable swap when good fresh corn is not available. Spread them on a dry skillet for a minute or two first to char them slightly and coax out more flavor.
- Charred Zucchini - Diced zucchini that has been quickly charred in a hot pan makes a great seasonal swap for the corn. It keeps the risotto summery and adds a subtle smokiness.
- Tarragon in place of Cilantro - If cilantro is not your thing, fresh tarragon is a standout replacement in the salsa verde. Its anise-forward flavor is sophisticated and works especially well alongside the shrimp and lemon.
- Mint in place of Basil - Fresh mint swapped in for some or all of the basil in the salsa verde adds a cool, bright lift that feels especially refreshing in a summer bowl dish like this one.
How to Make Summer Corn Risotto with Shrimp
Step 1: For the Salsa Verde:
In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper
Step 2: For the Risotto
Melt 1 tablespoon butter in a wide sauté pan over medium-low heat. Add leek and shallot and cook, stirring occasionally, until softened but not browned, about 6 minutes.
Step 3: Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
Step 4: Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
Step 5: Add a ½ cup of stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding cups of stock whenever rice mixture looks dry and stirring continuously.
Step 6: When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
Step 7: Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
Step 8: Uncover risotto, stir and season to taste with salt and pepper. Immediately before serving, stir in the mascarpone cheese.
Step 9: For the Shrimp
In a large skillet, melt butter and olive oil. Add garlic and sauté until fragrant, about 1 minute.
Step 10: Add wine, a pinch of salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine cook down for about 2 minutes.
Step 11: Add shrimp and sauté until they just turn pink, 3 to 4 minutes depending upon their size. Stir in the parsley and lemon juice
Step 12: Top risotto with shrimp and a spoonful of salsa verde.
🌽🍤🍷 Tips & Tricks for the Best Summer Corn Risotto with Shrimp
This is the summer dinner party dish that looks impressive but is honestly way more approachable than people think.
- Warm your chicken stock before adding it to the rice. Cold stock added to hot rice drops the pan temperature and slows the cooking process unevenly. Keep your stock in a small saucepan on low heat next to the risotto pan so each addition absorbs smoothly and consistently.
- Toast the arborio rice in the pan before adding any liquid. Stirring the dry rice in the butter with the leek and shallot for a minute or two coats each grain and creates a slight barrier that helps the rice stay creamy rather than mushy as it absorbs liquid.
- Add the wine before any stock and let it fully absorb. The acid in the Chardonnay deglazes the pan, lifts any fond from the leek and shallot, and seasons the rice from the inside out. Skipping this step means you lose a full layer of flavor built into the base.
- Add stock in half-cup increments, not all at once. The gradual addition of liquid is what coaxes the starch out of the arborio rice and creates that signature creamy texture. Dumping all the stock in at once turns risotto into soup.
- Stir constantly but not frantically. Consistent stirring keeps the rice moving so it does not stick and encourages starch release, but aggressive over-stirring can break down the grains too fast. A steady, calm rhythm is what you want.
- Add the corn at the halfway point of cooking, not at the start. Fresh corn kernels only need about 15 minutes to become tender. Adding them too early turns them soft and starchy rather than sweet and slightly toothsome against the creamy rice.
- Pull the risotto off the heat before stirring in the Parmesan and butter. Residual heat is enough to melt the cheese and butter without breaking the emulsion or making the final texture grainy. Adding dairy over direct heat can cause the fat to separate.
- Stir in the mascarpone at the very last second before serving. Mascarpone is delicate and can thin out quickly once it hits the hot rice. Folding it in right before plating keeps the risotto at its creamiest and richest consistency.
- Pat your shrimp completely dry before they go into the pan. Surface moisture on shrimp causes steaming rather than searing. A dry shrimp hits the hot butter and oil mixture and develops better color and texture in the same 3 to 4 minute window.
- Do not overcook the shrimp once they turn pink. Shrimp go from perfectly tender to rubbery in under a minute. Pull them off the heat the moment they curl into a loose C shape and have turned fully opaque.
- Make the salsa verde first so the flavors have time to meld. Letting the herb mixture sit in the olive oil for even 15 to 20 minutes before serving allows the garlic, capers, and vinegar to integrate rather than tasting sharp and separate on top of the finished dish.
- Use the salsa verde as a finishing sauce, not a garnish. A generous spoonful stirred partially into the risotto at the table, rather than just placed on top, distributes the brightness of the herbs and the acidity of the vinegar throughout every bite.
Summer Corn Risotto with Shrimp FAQs
What is Summer Corn Risotto with Shrimp?
Summer Corn Risotto with Shrimp is a creamy Italian-style rice dish built around arborio rice cooked slowly with Chardonnay and chicken stock, folded with fresh corn kernels, Parmesan, and mascarpone cheese, then topped with garlicky white wine shrimp and a bright herb salsa verde. It is a complete al fresco dinner in a bowl, ideal for summer entertaining when sweet corn is at its peak. The combination of three components, creamy risotto, sauteed shrimp, and a fresh herb sauce, makes it feel restaurant-worthy without requiring advanced cooking skills.
Why does the risotto need to be stirred constantly, and can I skip that step?
Constant stirring releases starch from the arborio rice, which is exactly what creates the signature creamy texture without adding heavy cream. Skipping or reducing stirring produces a starchy, unevenly cooked pot of rice instead of a silky risotto. Add stock in small increments of about half a cup at a time and stir continuously until each addition is absorbed before adding the next.
When should I add the corn to the risotto?
Add the corn kernels when roughly half the stock has been incorporated, which is around the 15 to 20 minute mark of cooking. This timing gives the corn enough heat to become tender without turning mushy or losing its fresh summer flavor. Using raw kernels cut directly from the cob gives the risotto better texture and sweetness than frozen or canned corn.
Can I substitute a different wine or leave the wine out entirely?
A dry, unoaked white wine works well in place of Chardonnay for both the risotto and the shrimp. Sauvignon Blanc or Pinot Grigio are solid swaps. If you want to skip wine entirely, replace it with an equal amount of additional chicken stock plus a small squeeze of lemon juice to replicate the acidity the wine provides.
What is the salsa verde here and do I really need it?
The salsa verde in this recipe is a quick food processor sauce made from mixed fresh herbs, garlic, red-wine vinegar, capers, and olive oil, closer to a chimichurri in style than a cooked Italian salsa verde. It is not optional if you want the dish to taste complete. The acid and brightness it provides cuts through the richness of the mascarpone and Parmesan, and without it the bowl reads as heavy and one-note.
Can I make any components of this dish ahead of time?
The salsa verde holds well in the refrigerator for up to 2 days and actually improves slightly as the flavors meld. Risotto does not hold well once fully cooked because it continues to absorb liquid and loses its creamy consistency, so cook it fresh and serve it immediately. The shrimp takes only 3 to 4 minutes in the pan, so prep everything else first and cook the shrimp last, right before serving.
Summer Corn Risotto with Shrimp
Ingredients
For the Risotto
- 2 tablespoons unsalted butter
- 1 leek white and light green parts only, finely chopped
- 1 shallot sliced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup arborio rice
- ¾ cup Edna Valley Vineyard Chardonnay
- 3 cups chicken stock plus more as needed
- 1 ½ cups raw corn kernels from about 2 ears corn
- 1 cup grated Parmesan cheese
- 2 tablespoons mascarpone cheese
For the Salsa Verde
- 2 cups mixed herbs (basil, parsley, and cilantro)
- 1 garlic clove
- 2 teaspoons red-wine vinegar
- 2 tablespoons capers rinsed and drained
- ⅓ cup extra-virgin olive oil
- Coarse salt and ground pepper
For the Shrimp
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 garlic cloves finely chopped
- ½ cup Edna Valley Vineyard Chardonnay
- Kosher salt and freshly ground black pepper
- ¼ teaspoon red pepper flakes more as needed
- 1 pound large shrimp cleaned, de-veined and shelled
- 2 tablespoons chopped parsley
- 1 lemon juiced, plus more as needed
Instructions
For the Salsa Verde:
- In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper
For the Risotto
- Melt 1 tablespoon butter in a wide sauté pan over medium-low heat. Add leek and shallot and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
- Add a ½ cup of stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding cups of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes. Uncover risotto, stir and season to taste with salt and pepper. Immediately before serving, stir in the mascarpone cheese. Top with shrimp and a spoonful of salsa verde.
For the Shrimp
- In a large skillet, melt butter and olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine, a pinch of salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine cook down for about 2 minutes.
- Add shrimp and sauté until they just turn pink, 3 to 4 minutes depending upon their size. Stir in the parsley and lemon juice.
Notes
- Warm your chicken stock before adding it to the rice. Cold stock added to hot rice drops the pan temperature and slows the cooking process unevenly. Keep your stock in a small saucepan on low heat next to the risotto pan so each addition absorbs smoothly and consistently.
- Toast the arborio rice in the pan before adding any liquid. Stirring the dry rice in the butter with the leek and shallot for a minute or two coats each grain and creates a slight barrier that helps the rice stay creamy rather than mushy as it absorbs liquid.
- Add the wine before any stock and let it fully absorb. The acid in the Chardonnay deglazes the pan, lifts any fond from the leek and shallot, and seasons the rice from the inside out. Skipping this step means you lose a full layer of flavor built into the base.
- Add stock in half-cup increments, not all at once. The gradual addition of liquid is what coaxes the starch out of the arborio rice and creates that signature creamy texture. Dumping all the stock in at once turns risotto into soup.
- Stir constantly but not frantically. Consistent stirring keeps the rice moving so it does not stick and encourages starch release, but aggressive over-stirring can break down the grains too fast. A steady, calm rhythm is what you want.
- Add the corn at the halfway point of cooking, not at the start. Fresh corn kernels only need about 15 minutes to become tender. Adding them too early turns them soft and starchy rather than sweet and slightly toothsome against the creamy rice.
- Pull the risotto off the heat before stirring in the Parmesan and butter. Residual heat is enough to melt the cheese and butter without breaking the emulsion or making the final texture grainy. Adding dairy over direct heat can cause the fat to separate.
- Stir in the mascarpone at the very last second before serving. Mascarpone is delicate and can thin out quickly once it hits the hot rice. Folding it in right before plating keeps the risotto at its creamiest and richest consistency.
- Pat your shrimp completely dry before they go into the pan. Surface moisture on shrimp causes steaming rather than searing. A dry shrimp hits the hot butter and oil mixture and develops better color and texture in the same 3 to 4 minute window.
- Do not overcook the shrimp once they turn pink. Shrimp go from perfectly tender to rubbery in under a minute. Pull them off the heat the moment they curl into a loose C shape and have turned fully opaque.
- Make the salsa verde first so the flavors have time to meld. Letting the herb mixture sit in the olive oil for even 15 to 20 minutes before serving allows the garlic, capers, and vinegar to integrate rather than tasting sharp and separate on top of the finished dish.
- Use the salsa verde as a finishing sauce, not a garnish. A generous spoonful stirred partially into the risotto at the table, rather than just placed on top, distributes the brightness of the herbs and the acidity of the vinegar throughout every bite.
Nutrition Information (estimated)
Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Great flavors! Loved the fresh corn (in peak season right now)and the shrimp with the wine and Parmesan coming together, and just a hint of spice from the crushed red pepper. Everyone loved it, definitely making it again.
Excellent flavor. L
This is literally the best risotto recipe ever. Wow...thank you for sharing.
This was amazing!! Restaurant quality! My only adjustment was that I didn’t need all 6 cups of stock I ended up using about 4.
This combines so many of my favorite things. I wouldn't change a thing! We are currently overseas and corn and fresh shrimp are a little hard to find so we had to use frozen for both but the recipe is perfect. I would love to use that salsa verde in other dishes because of how good it was, as well!
This recipe was so delicious! I have never made risotto before and would definitely make it again. The only down side is that it took over 2.5 hours to make, but that could be user error. lol
whoa! risotto shouldn't take more than 30-40 minutes to make once you've got the rice on the stove! what did you find took the longest amount of time?
Made this tonight, a new favorite for sure!!!
Made it on a whim and yes. It was a hit. LOVE it.
I can't wait to make this tomorrow!!! Can I use shrimp that are already cooked though or is it super important to buy raw? How would that change the recipe? Thank you!
I prefer them raw since I can infuse more flavor!!
30-40 minutes was wellllll short of how long it took to absorb the stock...think at least double that time. Completely worth it, but prepare so you're not eating at midnight. Although if you have enough Chardonnay is that really a problem?
Can I please come over for dinner? This looks sensational and I love the idea of pairing summer corn with shrimp!
We are absolutely obsessed with Risotto and this one... holy YUM, Gaby! Can't wait to give this one a try!
Hope you've had a wonderful summer, sweet lady! <3