This Southern shrimp risotto will make guests think you stood over the hot stove for an hour

Robin Donovan

Recipe Developer

Baking is an easy way to make risotto for a crowd without standing over a hot stove stirring for an hour. The recipe below combines creamy, tender risotto with plump shrimp and a kick of hot pepper for a Southern take on this Italian classic. Crumbled bacon is the final touch that gives it the stamp of the American South.

This is one of my family’s favorite dishes. I make it as often as I can get away with since it is so easy, and everyone loves it. It’s even a sneaky way to get my kids to eat fresh spinach, so everyone wins!

Cooktop Cove

Southern Oven Baked Shrimp Risotto

10 minutes

1 hour

1 hour and 10 minutes

Cooking oil spray

1¼ cups arborio rice

½ cup minced shallot

2 garlic cloves, minced

4 cups chicken broth

½ cup dry white wine

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 pound peeled and deveined shrimp

2 cups baby spinach leaves, cut into ribbons

½ cup grated Parmesan cheese

¼ cup unsalted butter, cut into small pieces

6 strips thick-cut bacon, cooked until crisp and crumbled

Preheat the oven to 375F. Lightly spray a 9-by-13-inch baking dish with cooking oil spray.

In the prepared baking dish, stir together the rice, shallot, and garlic.

In a large mixing bowl, combine the broth, wine, salt, pepper, and cayenne pepper, and stir to mix. Pour the liquid over the rice in the baking dish, and stir to mix it well.

Cover the baking dish with foil, and cook for about 50 minutes, until most of the liquid has been absorbed and the rice is tender.

Add the shrimp to the rice mixture, stirring to mix it in. Cover it again, and return the dish to the oven. Bake for 10 more minutes.

Remove the baking dish from the oven, and stir in the spinach, cheese, and butter.

Serve immediately, topped with the bacon crumbles.