IngredientsIngredients
- 2 tbs olive oil
- 1 finely chopped onion
- 1 finely chopped bell pepper
- 1 tbs dry thyme
- 2 cups sweet corn
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice
- 7 cups vegetable stock
- 2 finely chopped plum tomatoes
- 1 bunch finely chopped green onions, green parts only
- 1 lb shrimp, peeled and deveined
- 1/2 cup shredded Parmesan
- Freshly ground pepper to taste
InstructionsInstructions
In a large pot, heat olive oil over medium heat. Add onion, bell pepper, thyme, and corn and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add Arborio rice (do not rinse) and sauté until rice is opaque. Add one cup of vegetable stock and stir constantly until absorbed. Add stock ½ cup at a time, stirring constantly, and letting the rice absorb all the liquid between additions. Continue adding stock until rice is al dente, about 5 cups. Add tomato, green onion, and shrimp, stir well. Simmer over low heat 5 minutes. Stir in Parmesan and season with pepper. Remove from heat and serve.
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