![Baked Shrimp Risotto](https://cdn.statically.io/img/www.foodandwine.com/thmb/Z3eQgakJl8WN1OV5ZoCyXFkphpI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201503-xl-baked-shrimp-risotto-28ee90dc6312468aae95cee393652619.jpg)
Ingredients
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2 tablespoons extra-virgin olive oil
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5 garlic cloves, sliced
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1 cup arborio rice
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3 1/2 cups low-sodium chicken broth
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1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
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20 cooked shelled large shrimp
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1 tablespoon unsalted butter
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1 tablespoon fresh lemon juice
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Kosher salt
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Pesto sauce, for serving
Directions
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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 and garnished with cheese.