BAKED SHRIMP RISOTTO

By jarren

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, divided
• 1 lb uncooked medium shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 tsp Cajun seasoning
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup finely chopped Italian parsley
• Salt and freshly ground pepper to taste
• 1 cup peas (can substitute asparagus)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350F.

Place rice and 4 cups of simmering stock in a Dutch oven (such as Le Creuset). Cover and bake for 40 minutes, until most of the liquid is absorbed, and the rice is al dente.

Melt butter in a small frying pan and cook onion and garlic until soft

Remove tails from shrimp, and place in a plastic bag with 1 tbsp olive oil and Cajun seasoning.

When rice is al dente, remove from oven and add onion mixture and shrimp.
Add white wine and stir all together.

Return to the oven and bake for 5 minutes, until the shrimp are pink.

Remove from the oven and add the remaining warmed chicken stock, the Parmesan, 1 tbsp olive oil, parsley, salt and pepper. Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.

Add the peas and stir until they are heated through.