A clever method for making risotto with minimal stirring, perfect for busy parents. This recipe gets a big head start in the oven, requiring just a bit of stirring at the end. It's a versatile method that can be adapted to other risotto variations.
Preheat oven to 375 degrees F.
In a medium sized Dutch oven or heavy pot, warm the olive oil over medium-high heat. Add the onion and garlic and cook for 3-5 minutes until translucent. Add the rice and cook for another minute or until rice is coated with the oil and shiny.
Stir in the white wine, 2 cups clam broth, 2 cups of the vegetable stock, 1 teaspoon kosher salt, and a few cracks of pepper.
Cover and bake for 25 minutes, uncover and bake for 5-10 more until rice is almost tender. It should look soupy, don’t be alarmed.
Remove from oven and add ½-1 teaspoon of salt to taste. Set over medium heat, stir in lemon juice and zest and last ½ cup of stock.
Stir for 3-5 minutes until mixture is quite loose but creamy and homogenous.
Fold in shrimp and ¼ cup Parmesan and cook, stirring, for 3-5 minutes until shrimp are cooked.
Top with parsley and extra Parmesan.
