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Ingredients

• 1 pound raw large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 basil leaves, cut into thin strips (chiffonade), divided (see Test Kitchen Tip, below)
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup diced roasted red pepper
• 4 to 5 cups low-sodium chicken broth
• 1 1/2 cups uncooked Arborio rice
• 1/4 cup white wine (such as Chardonnay)
• 1 cup corn kernels
• 1/2 cup grated Parmesan cheese, divided

Description

I Also Tried This With Bay Scallops Instead Of Shrimp But Prefer It With Shrimp—their Mild Taste Lets The Fresh Parmesan And Basil Come Through. Prep: 20 Minutes; Cook: 33 Minutes.

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