INGREDIENTS

• Arborio Rice
• Chicken Broth
• For the Baked Lemon Parmesan Risotto
• For the Grilled Pesto Shrimp
• freshly ground black pepper
• frozen sweet peas
• garlic
• Grated parmesan cheese
• kosher salt
• large Shallot
• large uncooked shrimp
• olive oil
• prepared pesto
• unsalted butter
• white wine
• zest of 1 lemon

DIRECTIONS

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.