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Cantina Style Shrimp Risotto

  • Author: Lisa Keys
  • Total Time: 35 minutes
  • Yield: serves 4


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



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



  1. Melt butter in Dutch oven over medium heat.
  2. Add chorizo, cook, stirring for 1 minute or until fragrant.
  3. Stir in rice and tomato paste; cook for 1 minute or until tomato paste darkens slightly.
  4. 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.
  5. Stir in shrimp, corn and cilantro; cook 3 to 5 minutes more or until shrimp are cooked through and rice is tender.
  6. Serve with additional cilantro and lime wedges. 


frozen corn can be substituted for fresh corn

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: main dish
  • Method: stove top

Keywords: risotto, salsa, quick and easy, shrimp, healthy, fresh, dinner