This risotto recipe does NOT require you to stand over a hot stove stirring constantly while it cooks. And yet, it's still luxurious, rich, and studded with chunks of melted cheese.

Topped with 5-minute-prep baked shrimp, this dish makes a deliciously satisfying weeknight supper.

Baked garlic shrimp with roasted tomato risotto

Baked Garlic Shrimp over Cheesy Roasted Tomato Risotto

This baked shrimp originated as a New York times recipe that was saved and modified by friends, passed on to me and modified some more.

So, I really don't know if it resembles the original recipe at all, but I do know that it's delicious. And so easy. You literally toss all the ingredients around in a baking dish and put it in the oven. You can even use frozen shrimp - no defrosting required.

How To Make the Easiest Risotto Ever

Maybe I shouldn't say that this risotto recipe is any easier than other versions, because risotto isn't really difficult to make. It just requires a lot of hands on time.

The liquid is added slowly, bit by bit, while you stir constantly, or nearly constantly, until the rice is tender and the whole thing is deliciously creamy. Personally, I love risotto and think all that time and attention is worth it. But, on a busy weeknight, I'd rather not.

This method still gives you lusciously creamy risotto, but requires very little hands-on time. Add the broth all at once and then simply lift the lid and stir 3 or 4 times while it simmers away.

📖 Recipe

Yield: 4 generous servings

Baked Garlic Shrimp with Roasted Tomato Risotto

Ingredients

For the roasted tomato risotto:

3 cups vegetable stock
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 small yellow onion, peeled and diced
1 teaspoon minced garlic
1 ¼ cup arborio rice
1 cup Roasted Tomato Sauce (see note)
1 teaspoon salt
1 teaspoon ground black pepper
½ cup fresh parsley, chopped
6 oz fresh mozzarella, torn into 1-inch chunks

For the baked garlic shrimp:

1 ½ - 2 pounds raw shrimp, fresh or frozen, peeled and deveined
6 plum tomatoes, chopped
½ cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon fresh thyme
½ cup parsley, chopped
¼ cup dry white wine

For serving:

3 cups fresh arugula
1 tablespoon lemon juice
Salt and pepper
2 tablespoon chives, diced

Instructions

NOTE: If using frozen shrimp, get the baked shrimp in the oven before starting on the risotto. If using unfrozen shrimp, get the baked shrimp in the oven while the risotto cooks (step 4).

Make the risotto:

Pour vegetable stock into a medium size saucepan and bring to a simmer. Cover and keep warm.
Heat butter and olive oil in a large heavy bottom saucepan or dutch oven over medium heat. Add chopped onion and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add garlic and cook, stirring constantly, 1 minute longer.
Add rice to the pan and cook, stirring constantly, until the grains are translucent around the edges, about 2-3 minutes.
Add the vegetable broth, turn the heat to high, and bring to a boil, stirring constantly. When the liquid begins to boil, cover the pan, turn the heat to low, and maintain a gentle simmer until almost all the liquid has been absorbed, about 20-25 minutes. Lift the lid and stir 3-4 times while the risotto cooks.
Remove the lid and add the tomato sauce. Turn the heat to medium and bring back to a simmer, stirring constantly for 2-4 minutes longer until the tomato sauce has been absorbed and the mixture is creamy. Add salt and pepper to taste.
Remove from the heat and add the parsley and mozzarella cheese. Give the risotto a quick stir just to incorporate the cheese, then cover and let it sit for 1 minute to allow the cheese to melt slightly. Remove the lid and stir once or twice. You want the cheese to be melty, but not totally mixed into the risotto so that there are chunks of melty, gooey cheese throughout the risotto.

Make the baked garlic shrimp:

Heat the oven to 375 degrees.
Combine all baked shrimp ingredients in a 9x13 baking dish. Toss to coat shrimp and tomatoes in the olive oil and lemon juice.
Bake, uncovered, for 20 minutes if fresh, 40 minutes if frozen.

To serve:

Wash and dry arugula. Toss with lemon juice and a few shakes of salt and pepper.
Add about 1 cup of risotto on each person's plate. Top with a handful of arugula, then spoon the shrimp and tomato mixture over the top. Sprinkle with chives and serve.

Notes

Roasted tomato sauce gives this dish a fantastic flavor boost. It's also great to have on hand and takes very little effort to make. (Try it on Spaghetti Puttanesca and Sausage and Provolone Sandwiches.) However, you can substitute a good quality jar of prepared tomato sauce in this recipe if you'd rather not make it. I encourage you to pour the jar of sauce into a saucepan to heat it up, tasting it for seasoning and adding more salt, pepper, or fresh herbs if it's on the bland side.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g