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Close-up of a creamy baked shrimp risotto served on a light grey ceramic plate.

Baked Shrimp Risotto

A creamy and flavorful baked risotto featuring succulent shrimp and aromatic garlic, perfect for a comforting 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
  • to taste Kosher salt Kosher salt
  • for serving Pesto sauce Pesto sauce for drizzling

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 a 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 shrimp for best flavor and adjust salt to taste.