Creamy Parmesan Risotto with Oven Roasted Shrimp

parmesan risotto with baked shrimp





  1. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat.  Add the onion and sauté until very tender, approximately 2-3 minutes.  Season with salt and pepper.  Add the garlic and cook for another minute.  Season again. Add the rice and stir until all the rice is coated.
  2. Add the wine and stir until all the liquid is absorbed.  Add 1/2 cup warm broth. Boil gently until broth is absorbed, stirring frequently.  Check for seasoning and add salt and pepper if necessary.  Add another 1 cup broth; stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, allowing it to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
  3. Take the risotto off the heat and stir in 2 tablespoons butter and the grated cheese. Season with salt and pepper.
  4. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.


  1. Peel and devein the shrimp.  Pat dry and put in a bowl.  Add a tablespoon or 2 of olive oil, and season with salt and pepper.  Seafood is normally salty so a little salt is all that is needed.  Toss in the minced garlic.
  2. Line a baking sheet with parchment paper and transfer the shrimp and roast at 400 degrees for approximately 10 minutes (depending on size) or until the shrimp turn pink and are no longer grey.