Recipes Comfort Food Rice Dishes Risotto Baked Shrimp Risotto 5.0 (3,539) 8 Reviews 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. By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on March 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 10 mins Total Time: 30 mins Yield: 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 Directions 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. Rate it Print