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Olive & Herb-Baked Risotto with Shrimp 


  • 2 Tablespoons olive oil
  • 2/3 cup chopped white onion
  • 1 Tablespoon minced garlic
  • 1 1/2 cup uncooked Arborio rice
  • 1/2 cup white wine
  • 2 cups water
  • 2 cups chicken broth
  • 1/2 cup sliced California ripe black olives
  • 2 Tablespoons chopped fresh dill
  • 3 Tablespoons  chopped Italian parsley
  • 1 Tablespoon lemon zest
  • 1 pound medium-sized, fresh shrimp, peeled, cleaned & tails removed
  • 1/4 cup grated Asiago cheese

Temperature: 425 ° F


Preheat oven to 425 degrees. In a 4.25 quart Dutch oven, heat the olive oil over medium heat until hot. Add the onion and garlic and cook for 2 minutes, stirring frequently. Add the rice and stir and cook until rice is translucent, about 1 minute. Add the wine and cook for 2 minutes or until it is almost completely absorbed. Add water, broth, olives, dill, parsley and lemon zest and stir to combine. Bake, uncovered, for 10 minutes. Remove from oven and gently stir in the shrimp. Return to oven and bake for 10 to 15 minutes more, until the shrimp are cooked through and most of the liquid has been absorbed. Stir in the cheese just before serving. Serves 4.

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