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.

Baked Shrimp Risotto
Photo: © Christina Holmes
Active Time:
10 mins
Total Time:
30 mins


  • 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


  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.

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