Baked Shrimp Risotto Recipe

Name: Baked Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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.
2
In an enameled medium cast-iron casserole, heat the olive oil.
3
Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
4
Stir in the broth and bring to a boil.
5
Cover and bake for about 20 minutes, until the rice is tender.
6
Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt.
7
Serve drizzled with pesto and garnished with cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 5 garlic cloves, sliced, 1 cup arborio rice, 3 1/2 cups low-sodium chicken broth, and more.

Yes, Baked Shrimp Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Shrimp Risotto

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