Mushroom and Shrimp Risotto

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.

Step 3
Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.

Step 4
Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.

Step 5
Stir shrimp and risotto into the vegetable mixture. Transfer to a 9×13-inch pan, top with Parmesan cheese, and cover.

Step 6
Bake in the preheated oven for 30 minutes.