BBQ Corn and Shrimp Risotto

Parkside's Corner Market
Recipe courtesy of Parkside's Corner Market, Barrie. Visit them at 38 Parkside Drive, Barrie or call 705.737.2122

Recipe courtesy of Parkside's Corner Market, Barrie. Visit them at 38 Parkside Drive, Barrie or call 705.737.2122

Parkside's Corner Market
Yields1 Serving
 1 litre chicken stock
 3 tbsp butter
 1 tbsp vegetable oil
 2 shallots or ½ small onion
 2 tbsp chopped garlic
 1 cup Arborio rice
 ½ cup white wine
 ¼ cup grated Parmesan cheese
 1 tbsp fresh thyme
 green onion, thinly sliced
 salt and pepper to taste
 2 cobs of BBQ’d corn, remove kernels
 12 shrimp
1

Heat stock and keep separate.

2

In a heavy bottomed sauce pan heat the oil and sauté onions and garlic until translucent.

3

Add rice and stir in half the butter on medium low heat until grains are well coated & slightly toasted about 3 minutes.

4

Add white wine and stir until absorbed.

5

Add a ladle of stock and stir until all absorbed. Continue this process till all the stock has been absorbed. This process takes approximately 20 to 30 minutes.

6

Stir in the BBQ’d Corn Kernels and finish with remaining butter, Thyme, Parmesan Cheese, salt and pepper to taste.

7

Garnish with Sautéed Shrimp and thinly sliced green onions.

Category

Parkside's Corner Market is a general store that sells everything from milk, fresh fruit and vegetables to lottery tickets and home cooked meals. Chef Garraway prepares everything fresh on-site including salads, quiche, desserts, pasta, sandwiches, soups, ribs, chicken, various prepared meals and more. 

Ingredients

 1 litre chicken stock
 3 tbsp butter
 1 tbsp vegetable oil
 2 shallots or ½ small onion
 2 tbsp chopped garlic
 1 cup Arborio rice
 ½ cup white wine
 ¼ cup grated Parmesan cheese
 1 tbsp fresh thyme
 green onion, thinly sliced
 salt and pepper to taste
 2 cobs of BBQ’d corn, remove kernels
 12 shrimp

Directions

1

Heat stock and keep separate.

2

In a heavy bottomed sauce pan heat the oil and sauté onions and garlic until translucent.

3

Add rice and stir in half the butter on medium low heat until grains are well coated & slightly toasted about 3 minutes.

4

Add white wine and stir until absorbed.

5

Add a ladle of stock and stir until all absorbed. Continue this process till all the stock has been absorbed. This process takes approximately 20 to 30 minutes.

6

Stir in the BBQ’d Corn Kernels and finish with remaining butter, Thyme, Parmesan Cheese, salt and pepper to taste.

7

Garnish with Sautéed Shrimp and thinly sliced green onions.

BBQ Corn and Shrimp Risotto

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