Sweet corn and shrimp risotto

Recipe: Sweet corn and shrimp risotto. (Eric Boyd / Los Angeles Times / September 7, 2005)

Total time: 1 hour, 15 minutes
 
Servings: 6 to 8
 
1 pound large shrimp, in shell
 
1/2 cup chopped green onion (trimmings saved)
 
1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided
 
3 to 4 zucchini (4 cups sliced)
 
6 ears of corn (about 5 cups kernels)
 
1 tablespoon butter
 
3/4 cup diced Spanish chorizo
 
or other mildly spicy dried