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Homemade Roasted Garlic Butter Shrimp Risotto (Oven Method) recipe photo

Roasted Garlic Butter Shrimp Risotto (Oven Method)

This Roasted Garlic Butter Shrimp Risotto is SO EASY! Creamy, garlicky, and oven-baked with tender shrimp for a fuss-free, comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 4 cups chicken broth use a good-quality broth for best results
  • 1 lb shrimp peeled and deveined
  • 5 cloves garlic minced, roasted
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 1 onion finely chopped
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

  • Oven-safe Dutch oven or deep baking dish
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Skillet

Method
 

Roast the Garlic
  1. Preheat your oven to 400°F (200°C). Place the garlic cloves, still in their skins, on a small piece of foil, drizzle with a teaspoon of olive oil, and wrap tightly. Roast for about 20 minutes until soft and golden. Once cool, squeeze out the roasted garlic and mince finely.
Sauté the Aromatics
  1. Lower the oven temperature to 350°F (175°C). In your Dutch oven or oven-safe dish, heat the olive oil and half the butter over medium heat on the stovetop. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced roasted garlic and cook for another minute.
Add the Rice
  1. Add the arborio rice to the onion and garlic mixture. Stir well to coat each grain with the oil and butter, letting it toast lightly for 2-3 minutes.
Combine Broth and Bake
  1. Pour in the chicken broth, season with salt and pepper, and stir everything together. Cover the Dutch oven or baking dish tightly with a lid or aluminum foil, then transfer to the oven. Bake for 25 minutes until the rice has absorbed most of the liquid and is tender.
Cook the Shrimp
  1. Melt the remaining butter in a skillet over medium heat. Add the peeled and deveined shrimp, seasoning with salt and pepper. Sauté for 2-3 minutes on each side until pink and cooked through. Remove from heat.
Finish the Risotto
  1. Remove the risotto from the oven and carefully stir in the cooked shrimp and grated Parmesan cheese. Adjust seasoning with additional salt and pepper as needed. Sprinkle with fresh parsley for a bright, herbal note.
Serve and Enjoy
  1. Scoop the creamy roasted garlic butter shrimp risotto into bowls and garnish with extra parsley if desired. Serve with a crisp green salad or roasted vegetables.

Notes

  • Use low-sodium chicken broth to control salt content.
  • Swap unsalted butter for olive oil or plant-based butter to reduce saturated fat.
  • Freeze leftover risotto without shrimp for best texture; add fresh shrimp when serving.
  • Don’t skip roasting the garlic to develop a sweet, mellow flavor.
  • Overcooking shrimp will make it tough; cook just until opaque and tender.