Baked Shrimp Risotto

By á-4084

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

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto (or gemolata)and garnished with cheese.