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A close-up view of a creamy baked shrimp risotto on a light grey plate.

Baked Shrimp Risotto

A creamy and flavorful risotto baked to perfection with succulent shrimp and aromatic garlic, topped with cheese and pesto for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, sliced
  • 1 cup arborio rice
  • 3.5 cups low-sodium chicken broth
  • 0.5 cup Parmigiano-Reggiano cheese, grated plus more for garnish
  • 20 large cooked shelled shrimp
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Kosher salt salt to taste
  • to taste Pesto sauce for serving

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a cast-iron casserole, add garlic and rice, cook until fragrant.
  3. Pour in broth, bring to boil, then cover and bake for 20 minutes.
  4. Stir in cheese, shrimp, butter, lemon juice, and season with salt.
  5. Serve topped with pesto and extra cheese.

Notes

Use fresh ingredients for best flavor and adjust salt to taste.