Oven Baked Shrimp Scampi Risotto
Serves 520 mins prep45 mins cook
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.
0 servings
What you need
tbsp kosher salt
fl oz olive oil
cup white wine
lb raw shrimp
clove garlic clove
cup vegetable stock
fl oz lemon juice
cup arborio rice
bunch parsley
cup fish stock
Instructions
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.View original recipe