Baked Parmesan Risotto with Lemon Garlic Shrimp

Steps

• To Make the Baked Parmesan Risotto

• 1

  Preheat the oven to 350 F.
• 2

  Combine Arborio rice, low-sodium chicken stock, finely chopped onion, and half (½ tsp.) of the salt in a 4 qt. oven-safe nonstick pot. Cover the pot and bake for 40-45 minutes until the stock is fully absorbed into the rice.

  Note: Arborio rice is a specific rice used to make risotto. We do not recommend using white or brown rice as a replacement for these specific risotto rice options. Chicken stock can be substituted with chicken broth, vegetable stock, or vegetable broth!
• 3

  Add the remaining (½ tsp.) salt, pepper, and parmesan cheese to the risotto. Stir vigorously for 2-3 minutes until the ingredients are thoroughly combined, and the risotto has a very creamy texture.

  

• To Make the Lemon Garlic Shrimp

• 1

  This can be started about ten minutes before the risotto has finished baking!
• 2

  Melt butter in a large nonstick pan over medium heat.
• 3

  Add the shrimp to the pan, spreading them out into an even layer and leaving a little space between each one. Sprinkle salt, pepper, and crushed red pepper (optional) over the shrimp, then let them cook in the butter for 2-3 minutes.

  Note: We recommend using large shrimp (31-40) or medium shrimp (41-50) for this recipe. Frozen shrimp is a great option too! Just thaw the shrimp and pat them thoroughly dry before using for this recipe.

  
• 4

  Stir the shrimp into the butter and flip each one over. Cook the shrimp for another 1-2 minutes until pink in color and cooked through, then stir in the garlic, fresh lemon juice, and parsley. Cook for one minute, then turn the heat off from beneath the pan.

  

• To Serve

• 1

  Divide the baked parmesan risotto among Chinet Crystal® dinner plates, then divide the lemon garlic shrimp over the risotto.
• 2

  Divide the buttery sauce from the pan the shrimp was cooked in over the top of each plate and serve warm!