Baked Lemon Parmesan Risotto with Grilled Pesto Shrimp

For the Baked Lemon Parmesan Risotto:

1 tablespoon of olive oil

1 large shallot diced

1 clove of garlic minced

3/4 cup of Arborio Rice

1/4 cup of white wine

18 ounces of chicken broth divided

1 teaspoon of kosher salt

1/4 teaspoon of freshly ground black pepper

1 cup of frozen sweet peas

2 tablespoons of unsalted butter

1/2 cup of grated Parmesan cheese

zest of 1 lemon finely grated

For the Grilled Pesto Shrimp:

1 pound of large uncooked shrimp peeled and deveined

1/2 teaspoon of kosher salt

1/4 teaspoon of freshly ground black pepper

1 tablespoon of olive oil

1 cup of prepared pesto

1. Preheat oven to 400° F.
2. In medium to large pot that is capable of going from stovetop to oven, heat olive oil over medium-high heat. Add diced shallot and cook until translucent – about 3 minutes. If shallots begin to brown, reduce heat to medium. Add minced garlic and continue to cook for 1 more minute.
3. Add rice and stir to coat rice with oil. Add white wine and cook until evaporated, about 1 more minute.
4. Add 16 ounces of chicken broth, salt, and pepper. Stir to combine. Bring rice mixture to a boil. Cover with a oven proof lid and transfer pot to preheated oven. Bake for 20 minutes until all the liquid has been absorbed and the rice is tender.
5. Remove from oven and stir in remaining 2 ounces of chicken broth, frozen sweet peas, butter, Parmesan cheese, and lemon zest. Stir to combine, cover, and let sit for 5 minutes while you cook shrimp.
6. In a large bowl, combine shrimp, salt, pepper, and olive oil. Toss to combine.
7. Place a large skillet over medium-high heat. Working in two batches, place shrimp in large skillet and sauté shrimp 2 minutes per side until shrimp is just cooked through and no longer translucent. Transfer shrimp to a medium sized bowl.
8. Pour pesto over cooked shrimp and toss to coat.
9. Serve pesto shrimp atop the baked lemon Parmesan risotto immediately.