Ready in 30 minutes this shrimp risotto is full of flavor thanks to fresh salsa, corn and chorizo.

Scale

3 tablespoons butter

1 link chorizo sausage, diced

1 cup arborio rice

1 tablespoon tomato paste

1 (12 oz.) container Sam’s Fresh Cantina style salsa

1 ½ cups water

1 pound cleaned fresh or frozen medium shrimp, thawed

1 ear fresh summer corn, kernals removed from cob (about ½ cup)

2 tablespoons freshly chopped cilantro plus additional for garnish

fresh lime wedges for garnish

Cook Mode Prevent your screen from going dark

Melt butter in Dutch oven over medium heat.
Add chorizo, cook, stirring for 1 minute or until fragrant.
Stir in rice and tomato paste; cook for 1 minute or until tomato paste darkens slightly.
Add salsa and water; bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes.
Stir in shrimp, corn and cilantro; cook 3 to 5 minutes more or until shrimp are cooked through and rice is tender.
Serve with additional cilantro and lime wedges.

frozen corn can be substituted for fresh corn