Baked Shrimp Risotto

• 2 tablespoons extra-virgin olive oil
• 5 garlic cloves, sliced
• 1 cup arborio rice
• 3 1/2 cups low-sodium chicken broth
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 20 cooked shelled large shrimp
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• Kosher salt
• Pesto sauce, for serving

1. Preheat the oven to 400.
2. In an enameled medium cast-iron casserole, heat the olive oil.
3. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
4. Stir in the broth and bring to a boil.
5. Cover and bake for about 20 minutes, until the rice is tender.
6. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt.
7. Serve drizzled with pesto and garnished with cheese.

extravirgin olive oil, garlic, arborio rice, chicken broth, cheese, shrimp, unsalted butter, lemon juice, kosher salt, pesto sauce

Taken from www.foodandwine.com/recipes/baked-shrimp-risotto (may not work)