Baked Parmesan Risotto with Lemon Garlic Shrimp

Light and tasty rice with bright shrimp makes an easy and delicious dinner.

Baked Parmesan Risotto with Lemon Garlic Shrimp

Ingredients

For the risotto:

1 cup Arborio rice

3 cups chicken broth

1/2 cup onion, finely chopped

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup Parmesan, grated

2 tablespoons butter

For the shrimp:

6 tablespoons butter

1 pound large shrimp, deveined and peeled

1/2 teaspoon salt 

1/2 teaspoon pepper

4 cloves garlic, minced

1/4 cup fresh lemon juice

2 tablespoons parsley, chopped

Directions

 Preheat your oven to. lightly grease a 9 x7 inch pan.

In a saucepan, simmer chicken broth over medium heat. Combine the rice, onion, garlic powder, salt and pepper in the prepared pan. Pour the hot chicken broth over the rice mixture and stir well. Cover the dish with foil and bake in the preheated oven for 30 to 35 minutes, or until the rice is cooked and creamy. Stir in the Parmesan and butter until well combined.

In a skillet, melt the butter over medium heat. Add the shrimp, salt, pepper and garlic. Cook the shrimp for 2 to 3 minutes on each side until pink and cooked through. Stir in lemon juice and chopped parsley.

Serve the shrimp over the risotto. Garnish with additional parsley and a squeeze of fresh lemon juice.