Mediterranean Diet Shrimp Risotto

Transform your dinner table with this Mediterranean Diet Shrimp Risotto—an elegant, nutrient-packed dish that’s as wholesome as it is delicious. This one-pan recipe combines creamy Arborio rice with the vibrant flavors of cherry tomatoes, fresh spinach, and bright lemon zest, all perfectly balanced by savory Parmesan cheese and aromatic basil. Tender, juicy shrimp add a protein-packed punch, while the subtle infusion of dry white wine elevates the dish to gourmet levels. With just 15 minutes of prep time and classic risotto cooking techniques, this recipe is perfect for both weeknights and special occasions. Serve it hot for a Mediterranean-inspired meal that’s bursting with flavor, freshness, and heart-healthy ingredients.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In the same saucepan, add the remaining olive oil and chopped onion. Sauté until the onion becomes translucent, about 4 minutes.

Step 3

Add the minced garlic and Arborio rice to the pan, stirring constantly for about 2 minutes until the rice is slightly toasted.

Step 4

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 5

Gradually add the broth, one ladleful at a time, stirring frequently and adding more liquid only after the previous amount has been absorbed.

Step 6

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.

Step 7

Return the cooked shrimp to the pan and add the lemon zest, salt, and black pepper. Stir to combine.

Step 8

Fold in the fresh basil and grated Parmesan cheese. Serve the risotto hot, garnished with more basil if desired.

Nutrition Facts

Serving size	2408.2 grams (2408.2g)

Amount per serving	% Daily Value*
Calories	1640

Total Fat 62.70g	80%
Saturated Fat 15.80g	79%
Polyunsaturated Fat NaNg
Cholesterol 926mg	309%
Sodium 7462mg	324%
Total Carbohydrate 118.30g	43%
Dietary Fiber 10.00g	36%
Total Sugars 13.20g
Protein 146.50g	293%

Vitamin D 811IU	4056%
Calcium 1066mg	82%
Iron 10mg	54%
Potassium 2997mg	64%

*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.

Source of Calories

Fat: 34.8%

Protein: 36.1%

Carbs: 29.1%