Heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the shrimp and cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.

Melt the 2 tablespoons of butter on medium heat. Sauté the red peppers until wilted. Add corn and garlic to the pan. Stir well and cook for a few minutes.

Add the rice and orzo to the pan. Add the wine and cook until absorbed. Bring heat to low. Stir in 1/2 a ladle of broth at a time until all is used up and rice is creamy but tender. Add more if necessary and stir rice and pasta every few minutes . The risotto will cook for about 25 minutes. Add the cooked shrimp to the pan the last five minutes of cooking.

Stir well and mix in the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.