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Mediterranean Orzo Risotto

An easy Mediterranean play on risotto that features orzo pasta, shrimp, and tzatziki for added creaminess.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
550 calories per serving


> 1 (16 oz) bag peeled and deveined large raw shrimp, thawed
> 1 lemon, zested and juiced
> 1 tbsp finely chopped mint
> 1 yellow onion, chopped
> 1 (16 oz) box orzo pasta
> 3 cloves garlic, minced
> 2 tbsp balsamic vinegar
> 1 tomato, chopped
> 3 cups no-salt-added chicken broth
> 2 tbsp prepared tzatziki


Pat shrimp dry with paper towels. In a medium bowl, combine shrimp, lemon zest, lemon juice, mint, salt and pepper. Set aside to marinate.
In a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add onion and cook 4 to 5 minutes, stirring occasionally, until softened. Add orzo and garlic and cook, stirring often, until orzo is toasted, about 2 minutes. Add vinegar and simmer until liquid is absorbed. Add tomato, broth, salt and pepper. Stir to combine.
Bring mixture to a boil. Cover and reduce heat to medium-low. Simmer until pasta is cooked and liquid is absorbed, 10 to 12 minutes.
Add shrimp with marinade in an even layer on top of orzo. Cover and cook until shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, about 2 minutes more. Stir in tzatziki and serve immediately.

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