Shrimp Chowder Risotto | RICARDO

Ingredients

• 3 cups (750 ml) low-sodium chicken broth
• 3 cups (750 ml) milk
• 2 carrots, diced small
• 2 celery stalks, diced small
• 1 onion, chopped
• 2 tbsp (30 ml) olive oil
• 2 cups (420 g) arborio rice
• 1/2 cup (125 ml) white wine
• 1 lb (450 g) medium shrimp (20-40), peeled and deveined, cut into pieces, or small whole shrimp
• 1 cup (150 g) frozen corn kernels, thawed
• 2 tbsp fresh parsley, chopped
• 1 pinch nutmeg (optional)