Goat Cheese & Red Pepper Baked Risotto with Shrimp

5 from 11 votes

Goat Cheese & Red Pepper Baked Risotto with Shrimp

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!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: entree, Main Course

Cuisine: American, Italian

Servings:

Calories: 455kcal

Author: Cheyanne Holzworth

Ingredients

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*
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

Instructions

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!

Notes

1. 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.
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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