Baked Shrimp Risotto

Serving Size: 4
Total Time:

In her cheater’s risotto, Kay Chun doesn’t bother with stirring; instead, she bakes the rice in the oven, then adds shrimp and cheese at the very end.


  • 2 Tbsp extra virgin olive oil
  • kosher salt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp unsalted butter
  • cooked shelled large shrimp
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 3.5 cup low-sodium chicken broth
  • 1 cup arborio rice
  • 5 garlic cloves, sliced
  • pesto sauce, for serving


  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 and garnished with cheese.

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Recipe Credit: Kay Chun
Image Credit: Christina Holmes