Herb and Olive Baked Risotto with Shrimp


  • 2 tablespoons olive oil
  • 2/3 cup white onion, chopped
  • 1 tablespoon garlic, minced
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup white wine
  • 2 cups water
  • 2 cups chicken broth
  • 1/2 cup California Ripe Olives, sliced
  • 3 tablespoons Italian parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon zest
  • 1 pound medium-sized fresh shrimp, peeled and devined
  • 1/4 cup Asiago cheese, grated


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, parsley, dill 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.