Ingredients
2 Tbsp olive oil
5 sliced garlic cloves
1 cup arborio rice
3.5 cups chicken broth
1/2 cup Parmigiano cheese
20 cooked peeled shrimp
1 Tbsp butter
1 Tbsp lemon juice
salt
pesto sauce
Preparation
In an enameled medium cast-iron casserole, heat 2 Tbsp olive oil. Add 5 sliced garlic cloves and 1-cup arborio rice and cook over moderate heat, stirring, for 2 minutes. Stir in 3.5 cups chicken broth; bring to a boil. Cover and bake at 400 for 20 minutes, until the rice is tender. Stir in 1/2 cup grated Parmigiano cheese, 20 cooked shelled shrimp and 1 Tbsp each butter and lemon juice; season with salt. Drizzle with pesto sauce and serve.
