We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.
Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1/2 large yellow onion, finely diced
- 7 garlic cloves, sliced
- 1 cup arborio rice
- 4 cups low-sodium chicken broth
- 1/2 to 1 cup of white wine, optional
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
- 1 tablespoon unsalted butter
- fresh lemon juice from 1/2 lemon
- coarse salt
- pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
- Preheat the oven to 400°, preferably on convection.
- In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
- Add the shallots and onion, and cook until soft but not brown.
- 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 to 22 minutes, until the rice is tender.
- Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
- Serve drizzled or mixed with pesto. Garnish with cheese.
One Year Ago: Chicken & Sausage Jambalaya
Two Years Ago: Classic Shrimp & Grits
Three Years Ago: Greek Red Lentil Soup
Four Years Ago:
Five Years Ago:
thebrookcook 
You get a star in my book for making risotto. Love it! 🌟
It’s so adaptable to make year-round too- right? Thank you so much. 🙂
Thanks for stopping by More Time at the Table dot com. Funny, I was just thinking about an oven risotto when I made my Scallops on Tomato-Basil Risotto with Asparagus–knowing how many people would love an oven version of the rice. Cool beans! One of the reasons I adore risotto is it’s fast, inexpensive, adaptable, and can even use up some leftovers. Cook on! It’s a sunny day in Colorado Springs and I wish you a very happy Thursday! Hope dinner’s done.
Such a lovely note! Thank you for stopping by my blog too. 🙂 🙂
This looks delicious, great recipe!😋😍
Thank you so much! Super easy and tasty. 🙂
I’ve used all three methods of cooking risotto and they all work well, it really depends on my mood. What a great idea to use pesto!
The pesto was a great. I guess I’ll change methods based on my mood too! 🙂
I still have pesto in the freezer from last summer so this is a perfect recipe to use it. Of course the shrimps helped a whole lot 🙂
Interesting – I tried to print your recipe in two different browsers and the ingredients don’t show up. Never had a problem before on your site Josette…
oh no! I noticed that the ingredients appear over the photo in the reader too… I’ll try to fix it ASAP.
I may have fixed it… it now appears correctly in the reader anyway! LMK. Very happy you plan to make it!