Easy Oven-Baked Shrimp Risotto: Ultra Creamy and Effortless Perfection

If you’ve always dreamed of making a luxurious, restaurant-quality shrimp risotto at home but dreaded the endless stirring, this easy oven-baked shrimp risotto recipe is your new best friend. This ultra creamy shrimp risotto delivers all the velvety texture and rich flavors of traditional Italian risotto without the arm workout. By baking the arborio rice in the oven, you achieve perfectly cooked grains that release their starches naturally, resulting in a no-stir shrimp risotto that’s foolproof and hands-off. Topped with tender, juicy shrimp and finished with Parmesan and butter for that signature creaminess, this baked risotto recipe is ideal for weeknight dinners, date nights, or impressing guests. Search no more for the perfect oven baked shrimp risotto— this version combines simplicity with gourmet taste, making it a go-to for seafood lovers everywhere.

Traditional risotto demands constant attention: toasting the rice, adding broth ladle by ladle, and stirring vigorously to release the starches that create its hallmark creaminess. But who has time for that on a busy evening? Enter the oven-baked method, popularized by chefs like Ina Garten and adapted here for shrimp. This easy shrimp risotto starts on the stovetop for flavor development, then finishes in the oven, freeing you up to prep sides or relax. The result? A creamy shrimp risotto that’s just as indulgent as the classic but far less labor-intensive. Infused with garlic, white wine, and seafood essence from the shrimp, every bite bursts with savory depth. The shrimp are roasted separately for perfect texture—never rubbery—and nestled on top for an elegant presentation.

Why choose this no stir shrimp risotto over stovetop versions? Besides the convenience, oven-baking ensures even cooking and prevents scorching. The rice absorbs the broth gradually in a covered Dutch oven, mimicking the slow release of a traditional method but with minimal effort. This baked risotto recipe is also forgiving: no need to watch it like a hawk. Plus, it’s customizable—add peas for color, lemon zest for brightness, or spinach for greens. For those searching “oven baked shrimp risotto,” this recipe stands out for its ultra creamy finish, achieved by a final vigorous stir with butter, Parmesan, and reserved broth. It’s healthier too, using minimal oil and letting natural starches do the work instead of heavy cream (though a splash is optional for extra decadence).

The magic of creamy shrimp risotto lies in arborio rice, a short-grain variety high in amylopectin starch. When cooked properly, it creates that luscious, sauce-like consistency without cream. Shrimp add protein and a subtle sweetness, pairing beautifully with Parmesan’s umami and white wine’s acidity. This easy shrimp risotto is versatile for seasons: comforting in winter, light yet satisfying in summer. Nutritionally, it’s a balanced meal—shrimp provide lean protein, rice offers energy, and veggies can boost fiber. Compared to takeout Italian, this homemade version is fresher, cheaper, and tailored to your tastes.

If you’re intimidated by risotto, this no stir shrimp risotto will change your mind. The oven does the heavy lifting, and tips like using hot broth ensure success. For the best oven baked shrimp risotto, invest in good ingredients: fresh shrimp, quality Parmesan, and arborio rice. Frozen shrimp work in a pinch—just thaw properly. This recipe serves 4-6 as a main, perfect for families or meal prep (it reheats beautifully with a splash of broth).

Ingredients:

• 1 1/2 cups arborio rice
• 1 pound large shrimp, peeled and deveined
• 4 cups chicken or seafood broth (plus 1 cup reserved)
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 3/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)
• Optional: 1/2 cup frozen peas or spinach for added veggies

Instructions:

1. Preheat your oven to 400°F (200°C). In a large Dutch oven or oven-safe pot, heat the olive oil and 2 tablespoons butter over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the arborio rice and stir to coat, toasting for 2-3 minutes until slightly translucent at the edges.
4. Pour in the white wine and stir until mostly absorbed, about 2 minutes.
5. Stir in 4 cups of hot broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then cover tightly with a lid.
6. Transfer the pot to the preheated oven and bake for 20-25 minutes, until the rice is tender and most liquid is absorbed (it should be creamy, not dry).
7. While the risotto bakes, prepare the shrimp: Toss with 1 tablespoon olive oil (if desired), salt, and pepper. Spread on a baking sheet and roast in the oven for the last 8-10 minutes until pink and opaque.
8. Remove the risotto from the oven. Stir in the remaining 2 tablespoons butter, Parmesan cheese, and up to 1 cup reserved hot broth vigorously for 2-3 minutes until ultra creamy.
9. Gently fold in optional peas or spinach if using. Taste and adjust seasoning.
10. Serve immediately, topped with roasted shrimp, fresh parsley, and lemon wedges.

This easy shrimp risotto comes together in about 45 minutes total, with most time hands-off. The final stir is crucial—it activates the starches for that signature ultra creamy texture.

Tips for the Best Oven Baked Shrimp Risotto:

Use a heavy Dutch oven for even heat distribution. Warm your broth beforehand—cold liquid shocks the rice and prolongs cooking. Don’t overcook the shrimp; they continue cooking from residual heat. For extra flavor, make quick shrimp stock by simmering shells in water. If the risotto thickens too much upon standing, loosen with hot broth. Grate your own Parmesan for better melting. Avoid rinsing the rice—it washes away starch needed for creaminess.

Variations:

Make it lemony by adding zest to the rice and juice to the shrimp. For creamy shrimp risotto with veggies, stir in asparagus or mushrooms during the final stir. Gluten-free? It’s naturally so. For a spicy kick, add red pepper flakes. Swap shrimp for scallops or chicken for non-seafood versions. Dairy-free: Use nutritional yeast and plant butter. This no stir shrimp risotto adapts beautifully.

Serving Suggestions:

Pair this baked risotto recipe with a crisp green salad, garlic bread, or roasted vegetables. A chilled white wine like Pinot Grigio complements the flavors. Garnish with extra Parmesan and herbs for elegance. Serve family-style from the pot for casual dinners or plated for fancy occasions.

Fun Facts and Cultural Context:

Risotto originated in northern Italy, where rice thrives in flooded fields. Shrimp risotto (risotto ai gamberi) is a coastal classic, especially in Venice. The oven method is a modern hack, blending tradition with convenience. Arborio rice is named after an Italian town, prized for its creaminess.

Nutritional Insights:

Per serving (based on 6): Approximately 420 calories, 28g protein from shrimp and cheese, 45g carbs, 15g fat. Rich in selenium from shrimp and calcium from Parmesan. A satisfying, balanced dish.

Why This Recipe Ranks High in Searches:

Among countless oven baked shrimp risotto recipes, this stands out for simplicity, creaminess without cream, and perfect shrimp integration. Optimized for “easy shrimp risotto” and “creamy shrimp risotto,” it delivers consistent results.

Troubleshooting:

Too thick? Add broth. Too soupy? Cook uncovered on stovetop briefly. Rice crunchy? Bake longer with extra liquid.

Storage and Reheating:

Store in fridge up to 3 days. Reheat on stove with broth for creaminess. Freezes well up to 2 months.

This easy oven-baked shrimp risotto proves gourmet meals can be effortless. Ultra creamy, flavorful, and impressive—try it tonight!