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Ingredients

•   Carrots:
• 3 pounds  carrots, peeled and cut into 3/4-inch pieces
• 1 tablespoon  olive oil
• 1/4 teaspoon  black pepper
• 1/8 teaspoon  salt
•   Risotto:
• 6 cups  vegetable broth
• 2 tablespoons  olive oil
• 1 large  onion, peeled and chopped
• 3 cloves  garlic, peeled and chopped
• 3 cups  aborio rice
• 1 cup  dry white wine
• 3/4 teaspoon  salt
• 1 box (10 ounces)  frozen corn, thawed
• 1/4 cup  shredded Parmesan cheese
• 1/4 cup  parsley, chopped
•   Shrimp:
• 1 tablespoon  olive oil
• 2 cloves  garlic, peeled and chopped
• 1 pound  large shrimp, shells removed and deveined
• 1/4 teaspoon  black pepper
• 1/8 teaspoon  salt

Description

Corn Adds A New Dimension To Risotto Served With Sauteed Shrimp And Roasted Carrots For A Satisfying Meal That Takes The Guesswork Out Of Dinner.

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