Baked Risotto with Shrimp and Zucchini

Serves 4

Pan IconWHY THIS RECIPE WORKS: This is a great weeknight recipe since baking risotto is conveniently hands-off. We choose a simple, classic flavor profile with onion, garlic, and white wine, then we give it fresh flavor and color by topping it with sautéed zucchini and shrimp. After getting the risotto started on the stovetop in a Dutch oven, we transfer it to the oven to cook through, then stir in the Parmesan and parsley at the end. While the risotto bakes, we cook our zucchini on the stovetop. We use already cooked and peeled shrimp to save even more time, so all we have to do is heat it through.

3

cups low-sodium chicken broth

5

tablespoons unsalted butter

1

onion, chopped

1½

cups Arborio rice

2

garlic cloves, minced

½

cup dry white wine

3

ounces Parmesan cheese, grated (1½ cups)

¼

cup chopped fresh parsley

Salt and pepper

2

large zucchini, halved lengthwise and cut into ¼-inch pieces

20

cooked and peeled large shrimp (26 to 30 per pound), tails removed

1. Adjust oven rack to middle position and heat oven to 400 degrees. Bring broth to simmer in medium saucepan over medium-high heat. Cover and keep warm.

2. Meanwhile, melt 3 tablespoons butter in Dutch oven over medium heat. Add onion and cook until softened, about 4 minutes. Add rice and stir until edges begin to turn translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute. Pour broth over rice mixture, cover, and transfer to oven. Bake until rice is tender and liquid is absorbed, about 15 minutes. Stir in Parmesan and parsley and season with salt and pepper to taste.

3. Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add zucchini and cook until lightly browned and tender, about 8 minutes. Add shrimp and cook until heated through, about 1 minute. Season with salt and pepper to taste, and serve over risotto.