Baked Shrimp Risotto

2 tablespoons extra-virgin olive oil

5 garlic cloves, sliced

1 cup arborio rice

3 1/2 cups low-sodium chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

20 cooked shelled large shrimp

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Kosher salt

Pesto sauce, for serving

 

Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.