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Easy Oven-Baked Shrimp Risotto (Ultra Creamy)

Hands-off oven method for luxurious, creamy shrimp risotto with tender roasted shrimp and rich Parmesan flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 1.5 cups arborio rice
  • 4 cups chicken or seafood broth hot, plus 1 cup reserved
  • 1 cup dry white wine
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 tbsp unsalted butter divided
  • 2 tbsp olive oil
  • 0.75 cup grated Parmesan cheese
Shrimp
  • 1 pound large shrimp peeled and deveined
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish
  • lemon wedges optional

Equipment

  • Dutch oven
  • Baking sheet
  • Wooden spoon
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Heat olive oil and 2 tbsp butter in Dutch oven over medium heat.
  2. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
  3. Add arborio rice and toast for 2-3 minutes.
  4. Pour in white wine and stir until absorbed.
  5. Add 4 cups hot broth, salt, and pepper. Bring to simmer, cover, and bake 20-25 minutes.
  6. Toss shrimp with oil, salt, pepper; roast on sheet last 8-10 minutes until pink.
  7. Remove risotto from oven. Stir in remaining butter, Parmesan, and reserved broth vigorously until creamy.
  8. Serve topped with shrimp, parsley, and lemon wedges.

Notes

Use hot broth for best results. Stir vigorously at the end for ultra creaminess.