I have had a pretty hectic schedule lately and no room for the rough weekend I endured. Ever have one of those days that no matter how persistent or determined you are, the day just won't cooperate in your favor and the results of your hard work are simply scraps (i.e failed recipe)? Not only was that my entire Saturday but the mood carried over into to Sunday. Monday ended up being a very much needed day to myself and resulted in the scrumptious lunch pictured today and treats to follow later this week.
I have wanted to make risotto for ages and almost gave up when I realized that none of the local grocery stores carried the rice needed specifically for risotto recipes. I love Amazon and all but I was not willing to pay not only more for the product but extra for shipping too, so Target to the rescue for those of you who might be wondering. I love a savory dish such as this with a side that refreshes the palate, homemade pickles with sweet onion and a drizzle of sunflower oil does the trick!
Baked Parmesan Risotto with Garlic Shrimp
- 1 1/2 extra large shrimp, peeled and deveined
- salt and fresh ground black pepper
- 3 Tbsp olive oil
- 3 garlic cloves, pressed
- 1/4 tsp red pepper flakes
- 4 cups low sodium chicken broth
- 1 bay leaf
- 2 Tbsp unsalted butter
- 1/2 tsp salt
- 1/2 medium onion, finely chopped
- 1 garlic clove, pressed
- 1 cup arborio rice
- 1/2 cup grated parmesan cheese
- For the shrimp: pat the shellfish dry, generously season with salt and pepper. In a medium bowl combine shrimp, oil, three of the garlic cloves and pepper flakes, toss to coat, cover with plastic wrap and refrigerate until ready to use..
- For the risotto: pre-eat your oven to 400 degrees. In a medium saucepan combine bay leaf and chicken broth, bring to a simmer and keep warm until ready to use.
- In a medium dutch oven, melt butter over medium heat, add onion, salt and cook until golden, 5 minutes. Stir in the dry rice and cook until the edges turn translucent, about 2 minutes. Add pressed garlic and cook for 30 seconds until fragrant,
- Add warmed broth to the rice, cover the dutch oven tightly with foil and cover with a lid, Bake in the oven for 10 - 15 minutes until the broth is completely absorbed and rice is tender.
- Meanwhile heat a medium non-stick skillet over medium heat. Add half of the shrimp and cook in a single layer without flipping until the underside starts to brown and the shrimp is cooked through. Transfer to a plate and cook remaining shrimp in the same fashion.
- When the risotto is finished baking, remove from the oven, stir in parmesan and stir until just combined. Fold in cooked shrimp and serve.
- Serve with homemade pickles and sliced sweet onion drizzled with sunflower oil. Enjoy!
*recipe adapted from Cook Country.