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Baked Shrimp Risotto

Baked Shrimp Risotto

Name: Baked Shrimp Risotto
Total time: 30 min
Yield: Serves : 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

Active Time

10 MIN

Total Time

30 MIN

Yield

Serves : 4

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. Slideshow: How to Make Risotto

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 It

Step

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: 4

Review Count: 1

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: 2019-01-31

Author Name: Kirsten Faith

Review Body: Delicious! sauteed my shrimp in a bit of butter and sliced garlic and peeled it while the rice was baking. I did not use the pesto or the lemon, and the chicken stock I used was reduced salt. This recipe produced a delicious entree that I just can't praise enough. I will make this recipe again and have added it to the rotation. Delicious and 5 stars!

Review Rating:

Date Published: 2019-04-13

Author Name: Kirsten Faith

Review Body: I have added this recipe to my meal rotation. I love the flavors and the easy preparation. I do not add the basil pesto or the lemon juice. Ths recipe is a keeper!

Review Rating:

Date Published: 2019-05-02

Author Name: Kirsten Faith

Review Body: Scrumptious!

Review Rating:

Date Published: 2019-04-13

Author Name: Kirsten Faith

Review Body: This recipe produced a most delicious entree. I sauteed the raw shrimp, peel on, in some butter and garlic slices. I sauteed for about 2 minutes per side and peeled the shrimp when they were cooled and while I was waiting for the rice to finish baking I used low-salt chicken broth, since I am on a salt restricted diet, and did not use the lemon juice or the pesto or any additional salt. This rice dish was just fine without the addition of these ingredients. I was so pleased with the delicious outcome of this recipe. I highly recommend it, have added it to my rotation, and give it 5 stars.

Review Rating:

Date Published: 2019-04-13

Author Name: Sher

Review Body: Out of Arborio rice! All that’s left is Calrose rice! Maybe if I add a sauce. Maybe another time.

Review Rating:

Date Published: 2018-12-21

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