This Goat Cheese & Red Pepper Baked Risotto with Shrimp is elegant enough for entertaining, yet easy enough for a weeknight meal (no constant stirring!!). Packed with sweet red bell peppers, decadent goat cheese and juicy, plump shrimp, this creamy risotto is the stuff dreams are made of!
Oh hey there friends! We are skipping the (in)formalities and diving right into today’s dish, because it’s ALL I can think about, and my brain isn’t good at multi-tasking.
Question, do you LOVE risotto? I’m 99.998542% POSITIVE everyone does.
Am I right, or am I right?
Just point me in the direction of the crazy who doesn’t weep tears of joy at the mere sight of the creamy deliciousness known as risotto.
I pity the fool.
BUT, the constant stirring, ladling and general babysitting of risotto?
Seriously, WHO on God’s green earth has time for all that?!
I love to cook and I don’t even have time for that nonsense.
Enter BAKED risotto. Before I first tried this method of making risotto a few years back, I was a skeptic. And that’s putting it lightly.
The culinary school graduate in me just screamed, ‘BAKED risotto?! What the whaaaat?! Culinary blasphemy!’
But then I gave it a try, literally ate my words and I’ve never looked back at traditionally prepared risotto since.
Sorry traditions. You had to go.
If you haven’t tried baking your risotto, WHAT ARE YOU WAITING FOR?!
I’ve decided for you – TODAY is your day.
And since I’m such a fabulous friend, I’m even going to share a recipe that I INSIST you start with. AND this recipe happens to be absolutely PERFECT for Valentine’s Day.
So, you ready for this or what?
Let’s do the dang thang.
Red Pepper & Goat Cheese Baked Risotto with Shrimp
Otherwise known as HEAVEN in a bowl.
Or, on a plate.
But, preferably all up in your FACE.
Rich, swoon-worthy, creamy-dreamy risotto studded with sweet red bell peppers, herbaceous parsley, slightly tangy, impossibly smooth goat cheese, and topped with juicy, plump shrimp.
THIS is decadence at its savory finest, my friends.
Are you drooling?
I am DEFINITELY drooling.
Send napkins please. One or two of those bulk packages of napkins at Costco should be enough.
How to Make This:
First, preheat your oven to 400 degrees before you pull a Cheyanne and forget.
Then, you are going to quickly marinate the shrimp by tossing them into a large Ziploc bag with a bit of olive oil and some spices. Seal the bag and gently shake it around to evenly coat the shrimp. Set that aside in the refrigerator while you get the risotto started.
In a medium pot WITH A TIGHT FITTING LID (you need a lid for this), melt some butter. You are going to sauté the vegetables in this order – shallot, bell pepper, garlic. Let those do their thing until they are softened and fragrant.
Next, add in the Arborio rice and stir until it is lightly toasted. Pour in the wine and continue to stir until the rice starts to look creamy and the wine is absorbed, this should only take about 2 minutes.
Add in the broth, increase the heat and bring it all to a rapid simmer.
Immediately cover the pot with the lid and transfer it to the oven. Bake the risotto for 25-28 minutes, or until the rice is tender and the liquid is absorbed.
During the LAST 10 MINUTES of cooking, remove your shrimp from the refrigerator and transfer them to a baking sheet in a single layer. Transfer the shrimp to the oven with the risotto and bake them for 5-7 minutes, or until the shrimp are pink and cooked through.
All that’s left to do is stir in the crumbled risotto and parsley, then top with the shrimp.
Now you can be a civilized human being and divide it among bowls, or do as I did, and dive right in.
Messy eaters of the world unite.
- I used jumbo shrimp (21/25 count per pound), but you can use larger or smaller shrimp if desired. You will just need to scale the cooking time up or down, respectively. I left the tails on my shrimp for aesthetic reasons, but feel free to remove yours if that tickles your fancy.
- You will need to warm your vegetable or chicken broth (or stock) before using. It doesn’t need to be boiling, just lukewarm. You can warm the broth (or stock) in the microwave or on the stove top. Whichever method you prefer is fine!
- The recipe calls for 4 ounces of goat cheese. You can use more or less depending on taste. I took half of my goat cheese (2 ounces) and stirred it into the risotto. I took the remaining (2 ounces) of goat cheese, sliced them into rounds and used it as a garnish on top of the risotto. You can simply crumble all the goat cheese, or slice it all into rounds. I always encourage you to make a recipe your own!
- This risotto uses wine to add a depth of flavor. I suggest a white wine on the drier side. I used a Chardonnay.
Fancy looking, but approachable to make, this Red Pepper & Goat Cheese Baked Risotto with Shrimp is perfect for Valentine’s Day or a relaxing date night at home.
Until next week friends, cheers – to easier, yet elegant eats!
- ¾ Pound Large Shrimp – peeled and deveined
- 1 TBS Olive Oil
- Scant ½ tsp each: paprika, garlic powder, onion powder
- 2 TBS Unsalted Butter
- 1 small Shallot – peeled and finely diced (about ¼ cup)
- 1 large Red Bell Pepper – small diced
- 2 Garlic Cloves – peeled and minced
- 1 Cup Arborio Rice
- ½ Cup White Wine
- 3 Cups Low Sodium Vegetable or Chicken Broth – warmed*
- 2 TBS Fresh Parsley – finely chopped, divided
- 4 ounces goat cheese, divided (2 oz. crumbled & 2 oz. sliced into 4 rounds)
- Kosher Salt and Fresh Cracked Pepper, to taste
- Optional for serving: Lemon Wedges, Freshly Grated Parmesan
- Preheat oven to 400 degrees F.
- Prepare the shrimp: Pat the shrimp dry and place them in a Ziploc bag. Add olive oil, paprika, garlic powder and onion powder. Season generously with salt and pepper. Seal bag and gently shake/toss to evenly coat. Set aside in the refrigerator.
- For the risotto: In a medium oven-proof pot or Dutch oven with a light fitting lid, melt the butter over medium heat. Add the shallot and cook until starting to soften, about 2 minutes. Add the bell peppers and ½ tsp of salt and ¼ tsp of pepper. Cook, stirring occasionally, until peppers are soft, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and cook, stirring, until the lightly toasted and every grain is coated, about 2-3 minutes. Add the wine and cook, stirring, until rice starts to look creamy and the wine is absorbed, about 2 minutes. Stir in the warm broth, increase heat to medium-high and bring to a rapid simmer. Immediately cover the pot with lid and transfer it to the oven. Bake, for 22-28* minutes, or until the rice is tender and the liquid is almost absorbed.
- During the last 10 minutes of risotto cooking: Remove the shrimp from the refrigerator and transfer to a baking sheet or pan, in a single layer. Transfer shrimp to the oven with the risotto and bake for 5-7 minutes or until shrimp are pink and cooked through. Remove from oven and set aside.
- When the risotto is ready: Remove pot from oven and carefully remove lid. Add the crumbled goat cheese and 1 ½ tablespoons of parsley. Stir to combine. Taste and adjust for seasoning.
- To serve: Serve immediately. Divide risotto between serving bowls, top with shrimp and goat cheese rounds and sprinkle with remaining parsley. Enjoy!
2. You will need to warm your vegetable or chicken broth (or stock) before using. It doesn’t need to be boiling, just lukewarm. You can warm the broth (or stock) in the microwave or on the stove top. Whichever method you prefer is fine!
3. The recipe calls for 4 ounces of goat cheese. You can use more or less depending on taste. I took half of my goat cheese (2 ounces) and stirred it into the risotto. I took the remaining (2 ounces) of goat cheese, sliced them into rounds and used it as a garnish on top of the risotto. You can simply crumble all the goat cheese, or slice it all into rounds. I always encourage you to make a recipe your own!
4. This risotto uses wine to add a depth of flavor. I suggest a white wine on the drier side. I used a Chardonnay.
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