Love risotto but hate all that stirring? Then this Baked Risotto with Lemon Shrimp is for you! Creamy, flavorful risotto topped with broiled lemony shrimp. A perfect meal for brisk fall days.
From my window on this mid-October morning, I take in the dusting of snow flakes clinging to the rooftops and think this cannot be! But Minnesota weather scoffs at the proper timing of seasons and has shown up early like an uncivilized dinner guest. That makes me all the more joyful for having found this recipe for Baked Risotto with Lemony Shrimp. Seriously, I seldom get this excited over a new recipe. That’s because the hubby and I love risotto, but all that stirring is a lot of work. So a baked version of this hearty cold weather favorite is a game changer!
Baked Risotto with Lemon Shrimp
How it Works
Like all risottos, this one starts with sauteing the onions, garlic and rice. From there, we follow the same process of adding wine and cooking in until it’s almost evaporated. However, we then depart from the familiar stirring and gradual addition of broth. Instead, the majority of the broth is added at once and magically the oven does the rest of the work. Love it!
Since this was my first attempt at baking risotto, I was skeptical when I added the last cup of broth that it would absorb in time. But that last 5 minutes under the broiler does the trick!
Lemon Peeling Note – I love the punch of flavor provided by the lemon in the rice. Be certain however, to peel the lemon as thinly as possible. This avoids the bitter white pith. I made this mistake many years ago and have steered clear of peel since then. But I kept it thin this time and it worked perfectly. You can go the zest route if can’t peel thinly with your vegetable peeler.
Shrimp Notes – I used 16-20 count per pound shrimp which broiled perfectly in 5 minutes. This averages out to about 4 shrimp per serving. You can increase the quantity of shrimp if you prefer. Just be sure to keep them in a single layer so they broil properly.
Leaving the tails on the shrimp provides a nice presentation. But it’s more of a hassle to remove them when you’re actually enjoying the dish. Presentation or practicality – I will leave that decision up to you my fellow cooks.
More Delicious Recipes
I scored this recipe in the Lunds & Byerlys Real Food Fall 2019 issue which is chockfull of additional ideas. This has been one of my favorite sources for new recipes for many years.
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Baked Risotto with Lemon Shrimp
Ingredients
- 1 lemon
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 small onion, diced
- 2 cups Arborio rice
- 1 cup dry white wine Chardonnay or Pinot Grigio
- 5 cups low sodium chicken broth, divided
- 2 tsp kosher salt, divided
- 1 1/4 lb uncooked shrimp, deveined, thawed and drained
- freshly ground black pepper, to taste
- 1 cup grated Parmesan cheese
- 3/4 cup frozen peas rinsed in strainer for 10-15 seconds with hot water, then drained
- 1/4 cup finely chopped Italian parsley, plus more for garnish
Instructions
- Heat oven to 350 degrees. Use a vegetable peeler to peel lemon (yellow part only), reserving the peel. Juice lemon and reserve.
- Place 3-4 quart Dutch oven over medium low heat and melt 2 tbsp butter. Gently cook the onion and garlic until softened, about 5 minutes. Add rice and cook, stirring frequently for another 2 minutes.
- Raise the heat to medium and add wine. Cook for 2-3 minutes, stirring constantly, or until most of the wine is evaporated. Add 4 cups of broth, 1 tsp salt and lemon peel, stirring to combine. Bring to a simmer, then cover and bake for 18 minutes.
- While the risotto is baking, place shrimp in a large bowl and toss with lemon juice, 1 tsp salt and a generous amount of freshly ground pepper.
- Remove risotto from oven and stir in remaining 1 cup of broth, remaining 2 tbsp butter, Parmesan cheese, peas and parsley.
- Turn the oven to broil. Arrange shrimp in single layer on top of risotto and broil, uncovered, for 5 minutes, or until no longer pink and cooked through. Garnish with additional parsley and serve immediately.
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