MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Easy Baked Shrimp Risotto
| Easy Baked Shrimp Risotto | Print |
Recipe By: Alice Morrow
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
- Preheat oven to 400.
- In cast-iron casserole dish, drizzle bottom with olive oil, about 2-4 T. Heat the oil.
- Add the garlic and rice and cook, stirring, until very fragrant, about 2-3 minutes.
- Stir in broth and bring to a boil.
- Cover and bake for about 20 minutes, or until rice is tender.
- Stir in ½ c. of the cheese, the shrimp, butter and lemon juice. Season with salt and pepper.
- Drizzle with your favorite pesto sauce and garnish with extra cheese left.
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