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Easy Baked Shrimp Risotto

Easy Baked Shrimp Risotto

Easy Baked Shrimp Risotto
Easy Baked Shrimp Risotto
Easy Baked Shrimp Risotto
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Easy Baked Shrimp Risotto
Ingredients
  • Extra virgin olive oil
  • 6 garlic cloves, sliced
  • 1 c. arborito rice
  • 3 ½ c. chicken broth
  • ¾ c. freshly grated parmigiana-Reggiano cheese
  • 2 dozen, cooked shelled large shrimp
  • 1 T. butter
  • 1 T. fresh lemon juice
  • Salt, black pepper
  • Your favorite pesto sauce (homemade or store bought)
Instructions
  1. Preheat oven to 400.
  2. In cast-iron casserole dish, drizzle bottom with olive oil, about 2-4 T. Heat the oil.
  3. Add the garlic and rice and cook, stirring, until very fragrant, about 2-3 minutes.
  4. Stir in broth and bring to a boil.
  5. Cover and bake for about 20 minutes, or until rice is tender.
  6. Stir in ½ c. of the cheese, the shrimp, butter and lemon juice. Season with salt and pepper.
  7. Drizzle with your favorite pesto sauce and garnish with extra cheese left.
 

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