Title: Shrimp-And-Fresh Corn Risotto
Categories: 1995
Yield: 7 servings

1 lb Medium shrimp
6 c Water
2 ts Salt
1 Bay leaf
1 Onion slice;
-(1/4-inch-thick)
1 Garlic clove
1 Celery stalk
2 ts Olive oil
1/2 c Thinly sliced green onions
1 1/2 c Uncooked Arborio rice or
-other
; short-grain rice
1/3 c Dry white wine
1 c Fresh corn kernels; (about 2
-ears)
1 ts Grated lemon rind
2 tb Grated fresh Parmesan
-cheese; (1/2 ounce)
2 tb Chopped fresh basil
1 tb Margarine
1 tb Fresh lemon juice

Peel shrimp, reserving the shells; set shrimp aside. Combine reserved
shells, 6 cups water, and next 5 ingredients (water through celery) in a
medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30
minutes. Strain shrimp stock; discard solids. Return stock to pan; bring to
a simmer (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add green onions; saute 1
minute. Add rice; cook 1 minute, stirring constantly. Add wine, and cook 1
minute or until liquid is nearly absorbed, stirring constantly.

Add warm stock, 1/2 cup at a time, stirring constantly until each portion
of stock is absorbed before adding the next (about 20 minutes total). Add
shrimp, corn, and lemon rind; cook 4 minutes or until shrimp is done,
stirring constantly. Remove from heat, and stir in remaining ingredients.
S: 7 cups (serving size: 1 cup).

Nutritional Information: CALORIES 278 (17% from fat); PROTEIN 17.6g; FAT
5.1g (sat 1.1g, mono 2.1g, poly 1.3g); CARB 39.7g; FIBER 1.5g; CHOL 104mg;
IRON 3.7mg; SODIUM 153mg; CALC 68mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 145

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