If you don’t think risotto is an easy dinner idea, then you haven’t tried my easy oven-baked risotto with sauteed shrimp. There’s all that stirring and wondering if now is the right time to start adding more stock… but by using your oven, you can reduce your stirring time from 30 minutes to 2! This is a recipe inspired by Ina Garten, as so many recipes in my kitchen are.
For other shrimp recipes try my New Orleans-inspired BBQ shrimp or gnocchi and shrimp pesto.
Prep Time 5-10 minutes
Cook Time 50 minutes
Serves 3-4
Ingredients
Easy Oven-Baked Risotto
1 1/2 c arborio rice
5 c chicken stock, divided
1 c grated parmesan
1/2 c dry white wine
2 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup frozen peas
Sauteed Shrimp
1 tbsp butter
1/2 tsp chopped garlic
1 lb 31-40 count shrimp, thawed and peeled
Salt and Pepper, to taste
Preparation
Preheat the oven to 350 F. In a dutch oven add 4 cups of chicken stock and the arborio rice. Place the lid on the pot and put it in the oven. Bake for 45 minutes.
In the meantime get the remainder of your ingredients ready: measure out the parmesan, the peas, and to the 1 cup of remaining stock add your wine, butter, salt, and pepper. When the risotto comes out you simply add all of these ingredients, stir well, put the lid back on for about 5-10 minutes, while you make your shrimp, and you’re done!
While your risotto is sitting with the lid on, heat up a non-stick or cast iron pan over medium-high heat. Add the butter and garlic, then once melted and fragrant, add in your shrimp and sprinkle with salt and pepper. Once the shrimp are opaque they are done (roughly 5 minutes).
Divide your oven-baked risotto with sauteed shrimp among your plates and serve. There are 3 adults in my household, so this made 3 hefty-sized portions. Also, if you enjoy wine, I recommend serving with the wine used in your risotto to nicely tie everything together!