JG Jefferson, GA · ALDI #102

Shrimp and Sweet Corn Risotto

4 servings AI generated
Meal plans ← All recipes
Est. cost
$45.58
from receipt prices
Cost / serving
$11.40
Calories
520
You have
8/11
3 to buy
Protein
38g

Shopping gap

ingredients you don't have on hand
SaltGarlic PowderOregano

Technique & source

stovetop simmer

Ingredients & cost

11 ingredients · $45.58 est. · click an item to open it
IngredientHave?QtyEst. costPriced from
Risotto In pantry 1.5 cups $1.59 risotto
Jumbo Raw Shrimp In pantry 1 lb $8.07
16 oz of 16 oz
jumbo raw shrimp
Sweet Corn In pantry 2 ears $2.39 sweet corn
Vidalia Onions In pantry 1 medium $2.19 vidalia onions
Peeled Garlic In pantry 4 cloves $11.96
4 ct of 1 ct
peeled garlic
Mozzarella In pantry 0.5 cup $3.49 mozzarella
Cilantro In pantry 0.25 cup $0.89 cilantro
Salt Missing 1.5 tsp
Garlic Powder Missing 0.5 tsp
Oregano Missing 0.5 tsp
Water In pantry 5 cups $15.00
40 oz of 10 oz
purified wtr 10oz.

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Method

  1. Dice Vidalia onion and mince garlic. Cut corn kernels off the cob.
  2. In a large pot over medium heat, sauté onion with a splash of water until translucent, about 4 minutes.
  3. Add garlic and cook 1 minute more.
  4. Add risotto rice and toast for 2 minutes, stirring constantly.
  5. Add water one cup at a time, stirring frequently and allowing each addition to absorb before adding the next.
  6. After 15 minutes, stir in corn kernels and continue adding water and stirring.
  7. Once risotto is creamy and al dente, season shrimp with salt, garlic powder, and oregano.
  8. In a separate pan, cook shrimp 2 minutes per side until pink.
  9. Fold mozzarella into risotto, top with shrimp and fresh cilantro.