Oven-baked garlic and chilli shrimp risotto
Experience a burst of flavors with this Oven-Baked Garlic and Chilli Shrimp Risotto. Made with tender shrimp, zesty garlic, fiery red chili peppers, and fresh basil, all enveloped in a creamy risotto cooked to perfection in chicken gravy. Perfect for a delightful dinner that’s sure to impress!
- 13 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Oven-baked garlic and chilli shrimp risotto is a delectable and flavorful dish that combines the rich and creamy texture of risotto with the vibrant and spicy notes of garlic and chili peppers. This recipe is perfect for seafood lovers and those who enjoy a bit of heat in their meals. The combination of tender shrimp, aromatic garlic, and fresh basil makes this a delightful and satisfying meal for any occasion.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Finely mince the garlic cloves and finely chop the onion.
In an oven-safe pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onions. Sauté until they become translucent and fragrant, about 5 minutes.
Stir in the 1 cup of white rice, ensuring it gets well coated with the oil, garlic, and onion mixture. Cook for about 2 minutes until the rice begins to toast lightly.
Pour in the 4 cups of chicken gravy, and bring the mixture to a boil.
Add the finely chopped red hot chili peppers to the boiling mixture. Stir well to combine.
Once the mixture begins to boil, cover the pan with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 20 minutes.
While the risotto is baking, prepare the shrimps by deveining and peeling them if not already done. Chop the basil leaves.
After 20 minutes, carefully remove the pan from the oven. Stir in the shrimps and cherry tomatoes. Return the pan to the oven and bake for an additional 10 minutes.
Once the shrimps are cooked through and the rice is tender, remove the pan from the oven. Gently stir in the chopped basil leaves.
Serve the risotto hot, garnished with extra basil leaves if desired.
Tips:
- Ensure to finely chop the garlic and onion to evenly distribute their flavors throughout the risotto.
- Use good-quality chicken gravy for a richer flavor.
- Toast the rice in the pan for a couple of minutes before adding the liquid to enhance its nutty flavor.
- Gradually add the chicken gravy to the rice, allowing it to fully absorb before adding more. This technique helps achieve the perfect creamy risotto texture.
- Stir the risotto frequently to release the starches in the rice, which contributes to the creamy consistency.
- Adjust the level of chili peppers to your spice preference. You can deseed the peppers for less heat or include the seeds for an extra kick.
- Add the shrimp towards the end of the cooking process to prevent overcooking, ensuring they remain tender and juicy.
- Garnish with fresh basil leaves just before serving to add a burst of color and freshness.
This oven-baked garlic and chilli shrimp risotto is a delightful dish that brings together the creamy texture of risotto with the spicy and aromatic flavors of garlic, chili, and fresh basil. It's an impressive yet easy-to-make recipe that is sure to delight your taste buds and impress your guests. Serve it with a side salad or some crusty bread to complete the meal. Enjoy the harmonious blend of flavors in each bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 2.60g | 7% |
| Sugar 5g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.51g | 8% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 66mg | 12% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 4.57mg | 29% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.63ug | 26% |
| Vitamin C 40mg | 43% |
| Vitamin E 1.41mg | 9% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 88mg | 6% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 3.27mg | 30% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 470mg | 14% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 850mg | 57% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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