Mediterranean Diet Shrimp Risotto
Infused with the vibrant flavors of the Mediterranean, this Shrimp Risotto is a wholesome, one-pot wonder perfect for any occasion. Combining the creamy texture of Arborio rice with the bold freshness of cherry tomatoes, spinach, and fragrant basil, this dish is elevated by tender, juicy shrimp sautéed in extra virgin olive oil. A splash of dry white wine adds depth, while a hint of lemon zest brings brightness to every bite. With a balance of protein, leafy greens, and rich Parmesan cheese, this Mediterranean Diet Shrimp Risotto is as nutritious as it is indulgent. Ready in under an hour and irresistibly creamy, it's a delightful take on a classic Italian favorite, perfect for weeknight meals or elegant dinner gatherings.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 pound Medium shrimp, peeled and deveined
- 1 Small onion, finely chopped
- 3 Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable broth
- 1.5 cups Cherry tomatoes, halved
- 2 cups Fresh spinach, roughly chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil, chopped
- 0.5 cup Parmesan cheese, grated
Instructions
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
In the same saucepan, add the remaining olive oil and chopped onion. Sauté until the onion becomes translucent, about 4 minutes.
Add the minced garlic and Arborio rice to the pan, stirring constantly for about 2 minutes until the rice is slightly toasted.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Gradually add the broth, one ladleful at a time, stirring frequently and adding more liquid only after the previous amount has been absorbed.
After about 15 minutes, when the rice is almost cooked through, stir in the cherry tomatoes and spinach. Continue cooking until the rice is creamy and fully cooked, about 20 minutes in total.
Return the cooked shrimp to the pan and add the lemon zest, salt, and black pepper. Stir to combine.
Fold in the fresh basil and grated Parmesan cheese. Serve the risotto hot, garnished with more basil if desired.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 7065 mg | 307% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.8 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 961 mg | 74% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3763 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
