When it comes to Risotto’s I’m a huge fan. So far I haven’t come across one I didn’t like but this is one of my favorites. I think I got it originally from the Joy of Cooking or 1,001 Low-Fat Vegetarian Recipes and modified it towards my palate. This recipe is freaking awesome and makes great left overs for about a week.
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.