Oven Baked Shrimp Risotto with Pecans and Basil

Oven Baked Shrimp Risotto with Pecans and Basil

Take the labor out of risotto with this delicious oven-baked version. This recipe makes 2 servings but easily doubles to four.

Yields: 2 servings



Rinse and pat dry shrimp. Sprinkle both sides with your favorite salt-free lemon pepper seasoning.

Preheat the oven to 400.

Saute red onion for 1-2 minutes in an oven-proof pan with a lid.

Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.

Stir in the liquids and bring to a boil.

Cover and bake for about 20 minutes, until the rice is tender.

During last 3 minutes of baking, toast chopped pecans over medium heat.

Stir in the 1/2 of cheese and the shrimp add salt to taste.

Serve garnished with cheese, pecans, and basil ribbons.

Full Nutrition Information

Calories 365, Total Fat 15 g, Cholesterol 130 mg, Potassium 15 mg, Total Carbohydrate 42 g, Dietary Fiber 2 g, Sugars 2 g, Protein 23 g, Vitamin A 12 %, Vitamin C 2 %, Calcium 18 %, Iron 4 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.