Tomato Corn Risotto With Shrimp
40 mins (prep 20, cooking 20)
14 ingredients
6 servings
Adapted from a recipe by Jessica at Use fresh or frozen corn, not canned.

Categories:  <-60-mins , stew , pasta,-rice-and-grains , rice , short-grain-rice , main-dish , seafood , shellfish , shrimp , time-to-make ,
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Serving Size (20.8 g)
Servings 6
Amount per Serving
Calories 52.57 Calories from Fat 36.09
% Daily Value *
Total Fat 4.01g 36.98%
Saturated Fat 2.53g 76.01%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 226.63mg 56.66%
Total Carbohydrate 1.65g 3.3%
Dietary Fiber 0.03 g 0.76%
Sugars 0.13 g %
Protein 0.16g 1.88%
Vitamin A 123.34IU% Vitamin C 0.47mg%
Calcium 4.81mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes, seafood stock, minced onion, uncooked arborio rice, fresh corn kernels, shrimp, grated parmesan cheese, fresh basil