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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

Ingredients

> 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

Steps

1
Pat shrimp dry with paper towels. In a medium bowl, combine shrimp, lemon zest, lemon juice, mint, salt and pepper. Set aside to marinate.
2
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.
3
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.
4
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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