Baked Shrimp Risotto

In her cheater’s risotto, Kay Chun doesn’t bother with stirring; instead, she bakes the rice in the oven, then adds shrimp and cheese at the very end.

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  • Servings: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5 garlic cloves, sliced
  • 1 cup arborio rice
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 20 cooked shelled large shrimp
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Pesto sauce, for serving

How to make this recipe

  1. Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.

Contributed By Photo © Christina Holmes Published March 2015

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508030 recipes/baked-shrimp-risotto 2015-02-26T23:44:50+00:00 Kay Chun valentines-day|american|italian|beans-grains-and-legumes|4|fast|staff-favorite|weeknight-dinner march-2015 recipes,baked-shrimp-risotto 508030

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