Ingredients
For the Baked Lemon Parmesan Risotto:
1 tablespoon of olive oil
1 large shallot diced
1 clove of garlic minced
3/4 cup of Arborio Rice
1/4 cup of white wine
18 ounces of chicken broth divided
1 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
1 cup of frozen sweet peas
2 tablespoons of unsalted butter
1/2 cup of grated Parmesan cheese
zest of 1 lemon finely grated
For the Grilled Pesto Shrimp:
1 pound of large uncooked shrimp peeled and deveined
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
1 tablespoon of olive oil
1 cup of prepared pesto
Directions
- Preheat oven to 400° F.
- In medium to large pot that is capable of going from stovetop to oven, heat olive oil over medium-high heat. Add diced shallot and cook until translucent – about 3 minutes. If shallots begin to brown, reduce heat to medium. Add minced garlic and continue to cook for 1 more minute.
- Add rice and stir to coat rice with oil. Add white wine and cook until evaporated, about 1 more minute.
- Add 16 ounces of chicken broth, salt, and pepper. Stir to combine. Bring rice mixture to a boil. Cover with a oven proof lid and transfer pot to preheated oven. Bake for 20 minutes until all the liquid has been absorbed and the rice is tender.
- Remove from oven and stir in remaining 2 ounces of chicken broth, frozen sweet peas, butter, Parmesan cheese, and lemon zest. Stir to combine, cover, and let sit for 5 minutes while you cook shrimp.
- In a large bowl, combine shrimp, salt, pepper, and olive oil. Toss to combine.
- Place a large skillet over medium-high heat. Working in two batches, place shrimp in large skillet and sauté shrimp 2 minutes per side until shrimp is just cooked through and no longer translucent. Transfer shrimp to a medium sized bowl.
- Pour pesto over cooked shrimp and toss to coat.
- Serve pesto shrimp atop the baked lemon Parmesan risotto immediately.