Baked Shrimp Risotto with Fresh Dill & Leeks

Whether preparing Arborio rice the traditional way, or cooking a packaged risotto, the end result is the same: a very satisfying and hearty dinner.  Play up the tastiness even more by adding sautéed shrimp, fresh dill and savory leeks—this is a recipe that lets you welcome the New Year in high style!

2 tablespoons olive oil
½ pounds small uncooked shrimp, peeled and deveined (tail off)
2 cups Arborio rice or packaged risotto
4 cups vegetable broth
2 tablespoons chopped fresh dill
1 tablespoon zest of lemon
1 medium leek, white part only, trimmed and chopped
  • In a skillet, cook the shrimp, leeks and dill in olive oil on medium high heat, until leeks are soft and shrimp shrink down, turning pink, about 6 to 8 minutes.
  • Preheat oven to 350 degrees.
  • Pour the rice or packaged risotto into a Dutch oven or casserole dish; pour in the vegetable broth until rice is submerged; if you are using a mix that comes with a seasoning pouch, stir it in. Broth should cover rice completely, rising about an inch above the risotto.
  • With a spatula, empty contents of shrimp sauté into the Dutch oven. Add the lemon zest and give the whole risotto mixture a thorough stir. Cover with lid. If you do not have a lid, use aluminum foil.
  • Bake for 45 minutes to 1 hour until risotto is soft and fluffy and shrimp and vegetables are golden brown.
Prep Time: 
20 minutes
Cook Time: 
45 minutes
Filed Under: 
healthy recipes
lemon zest