Healthy Baked Shrimp Risotto with Spinach & Peas

If you love risotto but don’t love all the stirring, this easy oven-baked shrimp risotto is the perfect solution. Creamy Arborio rice baked in the oven comes out just as rich and velvety as the stovetop version — with far less effort.

This recipe combines the best of two inspirations: Ina Garten’s oven-baked Parmesan risotto and a prize-winning shrimp risotto from Healthy Cooking magazine. I decided to merge the two ideas and add a few of my own touches with spinach, peas, Parmesan, and crumbled goat cheese. The result? A dish that’s hearty, flavorful, and surprisingly simple.

Everyone loved it when I served it for dinner, and I know you will too.

Why You’ll Love This Easy Baked Shrimp Risotto

• No constant stirring – The oven does most of the work, so you don’t have to stand over the stove.
• Creamy and comforting – You still get that rich, velvety risotto texture without the fuss.
• Loaded with flavor – Parmesan, goat cheese, shrimp, spinach, and peas all combine into one delicious bite.
• Flexible and adaptable – Swap the greens, adjust the cheese, or leave out the shrimp for a vegetarian version.
• Family-friendly – A dish that feels special enough for company but simple enough for weeknights.
• WW-friendly – Easy to lighten up by adjusting the cheese or using reduced-fat options without losing the creamy goodness.

How Many Calories and WW Points in this Oven-Baked Shrimp Risotto?

According to my calculations, each 1-1/3 cups portion has about 403 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
10 PointsPlus (Old plan)

Ingredients

• Arborio rice – classic short-grain risotto rice that creates the creamy texture. (Carnaroli rice or even sushi rice can also be used.)
• Chicken stock (or vegetable broth (affiliate link)) – use simmering stock for the best results.
• Shrimp – peeled and deveined; fresh or frozen (thawed) both work.
• Fresh spinach – chopped; baby kale or arugula make good substitutes.
• Frozen peas – add sweetness and a pop of color.
• Parmesan cheese – grated; use fresh for the best flavor.
• Goat cheese – crumbled; can substitute cream cheese or omit for a lighter dish.
• Dry white wine – optional, adds depth; replace with more stock if preferred.
• Olive oil – for sautéing and flavor.
• Salt and black pepper – to season and balance the flavors.

How to Make Easy Oven Baked Shrimp Risotto

Step 1: Assemble and Prep your Ingredients. Preheat oven to 350°F.

Step 2: Bake the Rice. In a Dutch oven (such as Le Creuset), combine the rice and 4 cups of the simmering stock. Cover and bake for about 40 minutes, or until most of the liquid is absorbed and the rice is just al dente.

Step 3: Add the extras. Remove from the oven and stir in the shrimp and spinach. Return to the oven for about 5 minutes, until the shrimp turn pink and the spinach is wilted.

Step 4: Finish the Dish: Take the pot out of the oven and add the remaining 1 cup of stock, Parmesan, goat cheese, wine, olive oil, salt, and pepper. Stir vigorously for 2 to 3 minutes, until the risotto is thick and creamy. Stir in the peas until heated through.

Step 5: Serve immediately, garnished with extra Parmesan if desired.

Recipe Notes & Variations

This oven-baked shrimp risotto isn’t a classic Italian risotto — it’s a simplified version inspired by Ina Garten, who adapted the idea from Australian cookbook author Donna Hay. Instead of standing at the stove and stirring constantly, the oven does most of the work.

Ina’s version uses Parmesan and peas, while another healthy cooking variation includes shrimp, spinach, and goat cheese. I decided to use all of the above — and in this case, more really was better!

A few helpful notes and options:

• Rice choices – Arborio rice is traditional for risotto thanks to its high starch content, but Carnaroli or even sushi rice will work in a pinch.
• Cheese swaps – If you don’t care for goat cheese, you can use all Parmesan. For a lighter dish, reduce the amount of cheese or choose reduced-fat Parmesan.
• Vegetarian option – Leave out the shrimp and enjoy a creamy spinach and pea risotto.
• Veggie variations – Try swapping spinach with arugula, kale, or asparagus, or add mushrooms for a deeper flavor.
• Grain variation – For something heartier and higher in fiber, experiment with barley (orzotto) or farro (farrotto).
• Leftovers – Risotto is best served right away, but leftovers can be gently reheated with a splash of broth to bring back the creaminess.

This easy baked shrimp risotto has been a winner with everyone who’s tried it — definitely a recipe worth repeating!

If you like this easy baked shrimp risotto, be sure to check out my other Weight Watchers friendly recipes including Sheet Pan Roasted Shrimp & Broccoli, Easy Slow Cooker Jambalaya Recipes, Skinny Shrimp Creole Recipe, Southwest Shrimp & Black Bean Salad and Crock Pot Shrimp & White Beans

If you’ve made this Easy Baked Shrimp Risotto, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Healthy Cooking and Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips (affiliate link) by Ina Garten.

This video from Rachel Ray shows how she makes risotto with shrimp and peas on the stove top:

Healthy Rice and Risotto Recipes You’ll Love

f you enjoy this easy oven-baked shrimp risotto, you might also like these other healthy rice and risotto recipes. They’re simple, flavorful, and perfect for weeknight dinners:

• Slow Cooker Broccoli Risotto – A hands-off way to enjoy creamy risotto, made easy in the slow cooker with tender broccoli.
• 4-Ingredient Broccoli Confetti Risotto Quick and colorful, this shortcut risotto starts with a simple mix and comes together in minutes.
• Paella with Shrimp, Chicken & Chorizo – A lighter take on the Spanish classic, full of flavor from seafood, chicken, and smoky chorizo.
• Weight Watchers Easy Arroz con Pollo – A healthy, one-pot chicken and rice dish that’s hearty, satisfying, and WW-friendly.

This easy oven-baked shrimp risotto is proof that you don’t need to spend hours in the kitchen to enjoy a creamy, comforting meal. With just a few simple ingredients and a hands-off baking method, you can have a dish that feels special enough for company yet simple enough for a weeknight dinner. Whether you stick with shrimp and spinach or try one of the variations, I think you’ll find this healthy risotto is one you’ll want to make again and again.