Baked Shrimp Risotto with Basil Pesto

Baked Shrimp Risotto with Basil Pesto

Reference: Baked Shrimp Risotto with Basil Pesto
Romertopf Recipes


cooking spray, butter or olive oil

1 cup arborio rice

5 cloves garlic, chopped

3 1/2 cups chicken stock

30-40 medium to large shrimp, shelled & deveined

1 Tbl. unsalted butter

1/2 cup plus 2 Tbl.  freshly-grated Parmigiano Reggiano cheese, divided

2 Tbl. heavy cream

basil pesto sauce for serving


Grease bottom of glazed Romertopf with cooking spray, butter, or olive oil.  In large bowl, stir together rice, chopped garlic and chicken stock.  Pour into clay baker bottom. Top with lid and place in cold oven.  Set oven temperature to 450º F.  Bake 35 minutes.  Carefully remove lid and stir in shrimp, butter, cream and 1/2 cup cheese.  Replace lid and return to oven for 5-10 minutes or until shrimp are cooked through. Serve immediately.  Garnish each portion with a drizzle of pesto sauce and extra cheese. 

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