Active Time
10 MIN
Total Time
30 MIN
Serves : 4
© Christina Holmes

How to Make It


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.

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Aggregate Rating value: 5

Review Count: 3538

Worst Rating: 0

Best Rating: 5

Author Name: Hbuzby

Review Body: Baking risotto was a pleasant surprise! This recipe misses a couple standard ingredients like shallot and wine. But will definitely make again with a couple additions.

Review Rating: 4

Date Published: 2016-08-16

Author Name: Jackie Brown

Review Body: What can you use as a substitute if you don't own an enameled medium cast-iron casserole dish? I have Pyrex glass.

Review Rating:

Date Published: 2017-06-19