This simple risotto is a perfect end of summer comfort meal. Sweet corn gets added into the creamy risotto, and it's topped with delicious Old Bay shrimp!
Add the shrimp to a medium bowl and add 1 tablespoon of the olive oil and Old Bay seasoning. Toss to combine. Set aside.
Heat a large dutch oven or pot to medium heat. Add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the garlic and onion and sauté for 4 minutes or until softened.
Add the rice and cook for 2-3 minutes, stirring frequently. Add about 2 cups of the chicken broth and stir. Reduce heat to medium. Stir risotto frequently, continuing to add more broth as it gets absorbed. Repeat until all liquid is absorbed and rice is al dente.
Right before risotto is finished cooking, make the shrimp. Heat a large skillet over medium-high heat and add the remaining tablespoon of butter. Once hot, add the shrimp and sauté for 2-4 minutes or until cooked through. Set aside.
Once risotto is finished cooking, stir in the corn, lemon juice and parmesan cheese, then add the chopped chives and basil. Stir to combine. Season to taste with salt and pepper.
To serve, top the risotto with shrimp, extra chopped chives and basil, and extra grated parmesan cheese. Add a squeeze of lemon if desired as well.