Elegant enough for entertaining, yet simple enough for any weeknight dinner with the family, this Baked Shrimp Risotto recipe is the answer to what’s for dinner tonight. Featuring juicy, plump shrimp with risotto, sweet red bell peppers, and creamy goat cheese, this easy risotto is just the rich, luxurious dish you’ve been looking for.
Update: This post was originally published in February 2017. I made edits to the post below to include more information about making this shrimp risotto dinner at home.
If you’re in the market for a dish that is elegant enough for entertaining, yet simple enough for busy weeknight dinners with the family, stop your scrolling. Featuring sweet red bell peppers, creamy goat cheese and plump shellfish, this decadent recipe for shrimp risotto will knock your socks off!
About this shrimp risotto recipe
Fancy looking, but totally approachable to make, this Red Pepper & Goat Cheese Baked Risotto and Shrimp is perfect for Valentine’s Day or a relaxing date night at home.
Rich, swoon-worthy, and absolutely creamy-dreamy, this risotto with shrimp is the ideal balance of lemony, herbaceous parsley, sweet, tender peppers, and slightly tangy, impossibly smooth goat cheese. THIS is decadence at its savory finest, my friends. Are you drooling? Because I am DEFINITELY drooling.
Why you’ll love this risotto with shrimps
Aside from being absolutely bursting to the gills (pun 100% intended 🤓) with delicious flavor, this shrimp risotto recipe is also:
- Quick & Easy – Since it’s baked, there’s no stirring or babysitting required. All you need is 15 minutes of prep time to get this easy shrimp risotto ready for the oven, then you can sit back, relax, and wait for the magic to happen.
- Budget-Friendly – As far as dinner party dishes go, this shrimp and risotto number is easily one of the least expensive options out there. Frozen shrimp are a perennially affordable protein, and rice (even fancy Italian rice!) is cheap enough to be a pantry staple.
- Elegant & Impressive – Shrimp risotto sounds fancy enough to command top dollar on the menu of a fine-dining establishment, but can easily be made at home for a fraction of the cost!
What is baked risotto?
Oven baked risotto is the same as traditional Italian risotto – a dish of tender arborio rice in a rich, creamy sauce. However, unlike its classic counterpart, this risotto shrimp is made in the oven and involves hardly any stirring at all. I talk more about risotto made in the oven if you’d like to hear more.
Ingredients for shrimp risotto
While there’s a decent number of ingredients you’ll need to make this shrimp with risotto recipe, they should all be easy to find at any supermarket. Here’s what you’ll need:
- Large Shrimp – If possible, opt for ones that have been peeled and deveined to cut back on prep work.
- Substitutions: 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. While you won’t cook them quite the same (pan-searing is better) and they won’t be quite as budget-friendly, you’re also welcome to use scallops.
- Olive Oil – Just your normal cooking oil will do.
- Paprika – For a hint of warmth and a gorgeous rosy hue.
- Substitutions: Feel free to swap in hot paprika if you like spicy foods.
- Garlic Powder & Onion Powder – For deep allium flavor on your shrimps.
- Butter – For richness.
- Substitution: You’re welcome to use a dairy-free substitute here if needed.
- Shallot – For gentle onion flavor.
- Substitution: Sweet onions are a great replacement in this risotto recipe with shrimp.
- Garlic – We love garlic in our house, so the double whammy of garlic powder and garlic cloves is welcome.
- Bell Pepper – For sweetness and color. I love using red bell peppers for the contrast with the pink shrimp, but orange or yellow will also work beautifully.
- Substitution: You can also use sweet baby peppers instead.
- Arborio Rice – You’ll need one cup dry Italian short-grain rice. Arborio is generally the easiest to find of the traditional varieties.
- Substitutions: Any Italian short grain rice will also work, including Carnaroli rice or Calriso rice; however, the variety Vialone Nano is the best substitute as it’s incredibly creamy in texture. Sushi rice is also an excellent substitute.
- White Wine – Use whatever you’ve got: sauvignon blanc, pinot grigio, chardonnay will all do the trick. Pro Tip: Keep a box of each red and white wine in the pantry for cooking and save the spendier stuff for celebrating.
- Chicken or Vegetable Broth – If you made some homemade deliciousness and stashed it away in the freezer, now is the time to dig it out. If not, store-bought is just peachy!
- Substitutions: If you want to amp up the protein, feel free to swap in chicken or turkey bone broth.
- Parsley – Fresh herbs add a lovely pop of color and freshness.
- Substitution: You can also use fresh cilantro if you like.
- Goat Cheese – You’re looking for the fresh, tangy, log-style goat’s cheese known as chevre. Feel free to use either plain or herbed.
- Substitution: Fromage blanc, any farmer’s cheese, Boursin or Alouette, or even milder cream cheese can all be used instead.
- Kosher Salt & Freshly Cracked Pepper – For risotto seasoning.
While I think this risotto with shrimp recipe makes for the tastiest and best Italian risotto, there’s always room for customization. Here are a few options to consider:
- Garnishing options – I highly recommend finishing your shrimps risotto with a generous squeeze of fresh lemon juice and healthy sprinkling of grated parmesan cheese.
- Dairy-Free Risotto – Swap in your favorite plant-based butter and goat’s cheese (or cream cheese) substitutes if needed!
- Shrimp Risotto Parmesan – Toss a parmesan rind into your risotto before baking for a touch of ultimate cheesy luxury.
How to make shrimp with risotto recipe
As promised, making this recipe for shellfish risotto in the oven is a snap. Here’s how to make this delicious Italian dish:
- Preheat oven to 400 degrees F. Arrange oven rack to the middle position.
- Prepare the shrimp: Pat the shrimp dry and add them to a resealable bag. Add olive oil, paprika, garlic powder and onion powder. Season generously with salt and pepper. Seal bag and gently shake to evenly coat the shrimp. Set aside in the refrigerator.
- Start the risotto: In a large oven-safe pot or Dutch oven with a light-fitting lid, melt the butter. Add the shallot and cook until soft. Then, add the bell peppers and cook, stirring occasionally, until peppers are soft. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and cook, using a wooden spoon to stir the grains and ensure even toasting. Then, add the wine and cook, stirring, until the rice starts to look creamy.
- Stir in the warm broth, increase heat to medium-high and bring the risotto to a rapid simmer. Immediately cover the pot with a lid and transfer it to the oven. Bake, for 22-28 minutes, or until the rice is tender and the liquid is almost gone.
- During the last 10 minutes of risotto cooking: Remove the shrimp from the refrigerator and transfer to a baking sheet or pan. Transfer the shrimp to the oven, placing it next to the pot of risotto. Bake for 5-7 minutes or until shrimp are pink and cooked through. Remove from oven and set aside.
- When you’re ready to serve the risotto, add goat cheese and fresh herbs: Remove pot from oven and carefully remove lid. Add the goat cheese, fresh parsley and a pinch of salt. Stir to combine.
- Top with shrimp and serve immediately. Divide risotto between between serving bowls. Then, top with shrimp and goat cheese rounds and sprinkle with remaining parsley. Enjoy!
Tips for the best risotto with shrimp
- Frozen shrimp are just as tasty as fresh. Unless you live right on the ocean, chances are the shrimp in the fresh fish case were already frozen and defrosted anyway, plus frozen shrimp are often cheaper.
- I left the tails on my shrimp for aesthetic reasons, but feel free to remove yours if that tickles your fancy.
- You need to warm your 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, but 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!
- Choose either a large saucepan or Dutch oven with a tight-fitting lid. Baking rice to perfection is all about proportions, and you don’t want the steam to escape at all.
FAQs: shrimp and risotto
How do you know if risotto is done?
The rice should still have a bit of an al dente bite, but should be nice and creamy.
How do you know when shrimp are done?
As soon as they’re opaque and pink, they’re ready to eat! Make sure you stop cooking them before they curl into tight “O” shapes, which is a sign of overcooking.
Serving shrimp with risotto
This gorgeous creamy risotto with shrimps and goat cheese pairs best with a dry white wine, some crusty bread, a light side salad, and good company.
Perfect for serving as a smaller-gathering dinner party main dish or date night at home. Valentine’s Day, who?
Storing this recipe
- While homemade risotto is definitely at its finest when you serve it fresh, however, you can store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat leftover risotto, you will need 1/4 cup of broth for every 1 cup of cooked risotto. Bring the broth to a boil in a pot on the stove. Add in the risotto and stir for a few minutes, or until the risotto is warm. If the risotto is still too thick for your liking, add in more broth, one tablespoon at a time, until you reach the consistency you love.
- Fair warning: leftover risotto will not taste exactly the same as when served fresh! But, that doesn’t mean you can’t reheat it. If you don’t want to reheat the creamy rice, try using the cold risotto to make arancini (that’s Italian for “cheesy fried rice ball deliciousness”) is a fabulous idea!!
- Cooked risotto (or any rice for the matter) can turn hard when frozen and the texture of the risotto will become grainy and unpleasant. For that reason, I do not recommend freezing this shrimp and risotto recipe.
Alright, friends. Y’all are shrimply the best and your readership means ebi-thing to me! I hope you krill it at your next dinner party using this tasty Shrimp Risotto recipe. If you do, make sure to take some pictures and tag me in them so I can cheer 👏 you 👏 on!
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More risotto recipes!
More shrimp dinners!
- Shrimp Bisque
- Perfect Shrimp Cocktail
- Mexican Ceviche with Shrimp
- Sheet Pan Shrimp and Potatoes
- Greek Baked Shrimp
- Ramen Shrimp Recipe
How to make risotto with shrimp👇
Shrimp Risotto with Goat Cheese
- 1 Dutch Oven or Large Pot (for cooking risotto)
- 1 Large Baking Sheet or Sheet Pan (for baking shrimp)
- ¾ Pound Large Shrimp – peeled and deveined
- 1 TBS Olive Oil
- ½ Scant 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 Cloves Garlic – peeled and minced
- 1 Cup Arborio Rice
- ½ Cup White Wine
- 3 Cups Low Sodium Vegetable or Chicken Broth – warmed (SEE NOTES)
- 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 resealable bag or non-reactive mixing bowl. Add olive oil, paprika, garlic powder and onion powder. Season generously with salt and pepper. Seal bag and gently shake or stir to evenly coat the shrimp. Set aside in the refrigerator.
- Start 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. Then, add the wine: 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. (SEE NOTES)
- 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 you're ready to serve the risotto, add goat cheese and fresh herbs: 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.
- Top with shrimp and serve warm: Serve immediately. Divide risotto between serving bowls, top with shrimp and goat cheese rounds and sprinkle with remaining parsley. Enjoy!
- Shrimp size: 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.
- WARM broth: 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!
- Goat Cheese: 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!
- Wine: This risotto uses wine to add a depth of flavor. I suggest a white wine on the drier side - I typically use a Chardonnay.
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Oh I am stoked to try ‘baked risotto.’ What the whaaa? That made me laugh out loud, and you have me convinced this is gonna work for me! I am not the best with risotto in the first place, so I would like to give this version a go! I love red pepper and goat cheese. YUM!
Agness of Run Agness Run says
I love preparing risotto and I would definitely give a try to this recipe. Sounds amazing the combination of these flavours!
I LOVE risotto and it’s been too long since I’ve made it because I’ve been trying to avoid all of that stirring. But this genius baked version is totally going on my dinner menu soon! Looks amazing!!
Sonali- The Foodie Physician says
Yes, I love risotto! How could you not?! And I’m loving the goat cheese and red pepper in this dish! Great combination of flavors here!
Ruby & Cake says
I have borrowed my sisters computer and she is going to be so mad because their is a puddle of drool on the keyboard now – this looks seriously insanely oh so wonderful! I love risotto – it is one of my favourite things to make, but baked risotto is just such a good way to get around all that stirring haha. The flavours in this one are a knockout. Yum!
Geraldine | Green Valley Kitchen says
I love risotto but I don’t love the stirring part so baked risotto sounds fantastic. Love the goat cheese and red pepper in here – two of my favorites. Hope you’re have a great weekend, Cheyanne!
Kate @ Framed Cooks says
BAKED risotto??? You just rocked my world, girl -in the best way!! As usual! Hello, all new risotto vistas, starting with this recipe! xoxo
Um YES, I love risotto! I’m crazy about it in fact, and why have I never tried baking it before? I really need to do it! The goat cheese, red pepper and shrimp are ingredients I love, and this is going to happen soon! Have a lovely weekend friend!
Harriet Emily says
Yum yum yum! Risotto is one of my favourite meals to make! I love the combination of goats cheese and red pepper too. This recipe sounds so delicious Cheyanne, I can’t wait to try it! Thank you for sharing 🙂 have a lovely weekend!
[email protected] says
the flavors sound wonderful!
Stacey @ The Sugar Coated Cotted says
Did I hear Risotto? Count me in! Yes I love risotto but I’m not exactly great at it, however… now that you have mentioned baking it I think I may actually be able to nail it now. This dish is Fab (did I just say fab?)! Love the rich creaminess and those plump flavorful shrimp. See ya at dinner time 😉 . Take care.
Karen @ Seasonal Cravings says
I love creamy risotto but hate all that stirring! I am so in with this winning easier version. Can’t wait to try it out! Happy Weekend!
Anu - My Ginger Garlic Kitchen says
I love risotto. I know it might sound strange, but I have to yet bake my risotto. But this yummy dish is inspiring to do so. And I totally agree that forgetting to preheat the oven is the worst — it happens with me all time. Have a wonderful weekend my friend. Cheers. 🙂
Rachelle @ Beer Girl Cooks says
OMG. Can you believe that I’ve never tried baked shrimp or baked risotto? Talk about what the what? I need to come on ride this train because my life would be so much easier! This looks amaze-balls, my friend! XO
Ben Maclain says
I do love risotto, and honestly I don’t mind stirring it. But I’ve never tried a baked risotto, and this idea sounds amazing. You’re asking what have I been waiting…well, I think I’ve been waiting for you to share this sumptuous risotto (Besides, I could ask the similar question: Why haven’t you posted this recipe earlier? 1:1!) I’ll definitely need to give a try a baked risotto, sooner or later. Well done, Chey!
I totally AM drooling Cheyanne. Looks fabulous. I need this. Like for dinner tonight. We are in the middle of a HUGE snowstorm right now – already a foot on the ground and another foot to come before it’s over. It really is pretty and a nice excuse to stay in and read a book. Only wish I had a chef here to make me this dinner. Seriously. Still in pj’s here and I’ll be lucky if I make grilled cheese. But that baked risotto. Seriously, I am so hungry now. Torture. Sure wish I had the ingredients for this dinner. Love ya, have a great week. XO
Can I make risotto with ancient grains? I’m trying to avoid certain starches and…. never mind, I’m going the full monty here, I love goat cheese and shrimp I can’t think of a better combination than creamy, cheesy, decadent risotto. I’ve never heard of baked risotto! Sign me up; I don’t have the time or patients for all of that. This look amazeballs Cheyanne! Defiantly drool worthy 🙂
Lauren Gaskill says
i just got my tasted buds back yesterday so you better believe i’m making this awesomeness soon. i love EVERYTHING about this cheyanne. it’s like you made it for me to celebrate my recovery!! XOXO love you sweetness.
[email protected] says
Okay Cheyanne I can’t even remember the last time I had risotto but now you have me wanting it..Especially since I can bake it in the oven and it’s like heaven a bowl. Who wouldn’t want that! 🙂
Kevin | Keviniscooking says
Mama Mia, I’d be all over this one!
“Culinary blasphemy!” LOL, now that got my attention. Baked risotto intrigues and I’d take your word for it. Need to try that technique, thanks for the tip.
I’m so happy to see more and more goat cheese being use din recipes, I love the stuff! So creative and like you said, elegant , but mid-week dinner for two too. Scrumptious!
Love risotto, never tried it baked, but will definitely do! Looks so delicious!
Demeter | Beaming Baker says
I’ve always been intrigued by risotto, but never quite gotten into it. Now I’m thinking it’s because of all that babysitting that’s required! Thank you, Chey for changing that and more. I’m ALWAYS up for heaven in a bowl, especially (nay, ONLY) if it’s been prepared by you. As always, I’m swooning over all of these photos–you continue to inspire me, creatively and more. 🙂 Love all of the detail, the color and the just… EVERYTHING in these pics! Miss you lots and lots. Gonna message you soon! Big hugs! xoxo
Dawn @ Girl Heart Food says
I LOVE risotto!! So much! I actually don’t mind spending time over it cause it’s kinda like relax time for me, ya know? But, baked on slow cooked, either, way I loves it!! Comfort food to the MAX! And goat cheese? That stuff is so creamy dreamy. This would be so awesome curled up at home with a nice glass of vino and crusty bread. Now I’m hungry 😀 Have a great weekend, Cheyanne! Cheers!
Traci | Vanilla And Bean says
OMG – Chey.. you’re so right on! I first starting baking risotto a few years ago and it IS SO EASY! I love how it frees up my hands so I can make a salad or whip up dessert (read Valentie’s Day -hehe) while it’s in the oven. The combination of goat cheese with that bell pepper.. oh my YUM! This looks SO good. Thank you for your inspiration my dear! xo
[email protected] says
hahaha okay forgetting to preheat the oven is the worst!! I’ve done that before with baked goods and always get so mad at myself!!
ANYWHO! I definitely love this risotto but have never tried making baked risotto before. Genius!
[email protected] says
hahaha okay forgetting to preheat the oven is the worst!! I’ve done that before with baked goods and always get so bad at myself!!
ANYWHO! I definitely love this risotto but have never tried making baked risotto before. Genius!
Kathy @ Beyond the Chicken Coop says
I do love risotto and standing by the pot stirring takes way too much time! I love the idea of popping it into the oven! WOW!!! It’s a simply brilliant idea. This baked risotto is a winner, for sure!
Jennifer @ Seasons and Suppers says
Yes, I love risotto and love your baked version! You had me at goat cheese 🙂
Mary Ann | The Beach House Kitchen says
Soooo much better than the old stirring method Chey! I love the flavors you’ve combined in this one and since shrimp makes almost a weekly appearance on our menu, you know I’ll be trying this one!! Delicious! Happy weekend!
[email protected] says
I am drooling. I am definitely drooling! The most magnificent risotto I’ve had to date was from a little place in the North End of Boston. I have never tried to re-create it because, well, because. But you have convinced me to try yours! This looks incredible, my friend! I’m in! Have a happy day, Chey! Cheers! <3
Gayle @ Pumpkin 'N Spice says
Ummm YES I am drooling! Risotto is my absolute favorite! It’s one of those dishes that I always order out because I just love the taste and texture. And baked risotto? Yes, please! You are blowing my mind this morning. I’ve only done the tiring method of stir, stir, stir, so I’ve got to try this. And goat cheese and shrimp are my favorites. Seriously, I want to dive right into this for breakfast. Looks SO good, Cheyanne! Pinned and adding this to my list to try! Hope you have a great day!
Kathryn @ Family Food on the Table says
I’m the same way – once I made baked risotto a few years ago, I was done for and that’s the only way I’ll do it! SO much easier!! And I’m loving your red pepper and goat cheese flavors here and those shrimp are so massive and gorgeous!! This is definitely swoon-worthy, drool-worthy and date night worthy! Pinned! XO
[email protected]'s Recipes says
LOL That’s probably the reason I hardly cook risotto. Must try your baked version as I love fuss free cooking and not to mention it looks amazingly delicious!
Miriam - londonkitchendiaries.com says
Who does not love risotto? It is so heavenly delicious, perfect for Valentine’s Day and I also started to serve risotto when we have guests. I have never baked risotto in the oven before – I am still stirring it the old fashioned way but I am open to suggestions and will give it a try. It would certainly make life a lot easier 🙂