Baked Shrimp Risotto with Peas
possibly my favorite Lemon Egg recipe of all time....?!
Whatever you believed about risotto (too finicky, too many ingredients, too much stirring), forget everything. This recipe is adapted from the Barefoot Contessa's Easy Parmesan Risotto, and it's a dream to make and eat: barely any stirring, yet somehow the creamiest texture.
You’ll have barely any active cooking time— just heat the broth, add the risotto, and bake; add a few minutes to cook the shrimp and you’re done!
Baked Risotto with Shrimp & Peas (adapted from “Easy Parmesan Risotto“ from the Barefoot Contessa)
Cook time = 45 minutes
Serves: 6
Flex Meal Note
Freeze shrimp in an air-tight bag (peas are already frozen); the cheese and butter will keep for several weeks in the refrigerator. Everything else is shelf stable!
For Dietary Restrictions
Gluten free: this dish is gluten-free.
Dairy free: use vegan butter and omit cheese.
Kids Can Help
Grate cheese, sprinkle seasonings on the shrimp
Ingredients
1½ cups Arborio rice
5 cups chicken broth, divided
1 lb shrimp, fresh or frozen
1 cup frozen peas
4 Tbsp butter, divided
4 oz block Parmigiano Reggiano (for 1 cup grated cheese)
Salt to taste
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
In a Dutch oven with a lid, heat 4 cups of chicken broth until steaming. Add Arborio rice, cover, and bake for 45 minutes.
Step 3
While the risotto is baking, thaw the shrimp (if necessary) by adding cold water to the bag and/or rinsing with lukewarm water until all ice is gone. Drain.
Step 4
Grate the Parmigiano Reggiano - you’ll want at least 1 cup.
Step 5
About 5 minutes before the risotto is done, heat 1 T butter in a medium skillet. Sprinkle shrimp with salt and garlic powder and saute quickly until all shrimp turn pink. Turn off heat.
Step 6
Remove the risotto from the oven and add the remaining cup of broth and 3 Tbsp of butter. Stir quickly and vigorously until combined and smooth, about 2 minutes.
Step 7
Add frozen peas and stir gently to combine. (Peas will thaw quickly in the hot risotto; no need to cook them!)
Step 8
Taste for flavor and add salt if needed (I usually add a little!)
Step 9
Top with shrimp and Parmigiano Reggiano to serve.
