Italian Shrimp Risotto with Tomatoes & Feta
Creamy Shrimp Risotto with Tomatoes and Feta is an elegant dinner that never fails to impress. I love the addition of burst tomatoes and the salty bite that fresh feta cheese adds. Cook arborio rice until al dente (with a slight bite), then toss with delicate, sweet shrimp, which pair beautifully with the Mediterranean-inspired flavor of the dish. Read on for all of my best risotto tips. You can master this!
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Servings: 4 servings
Calories: 672kcal
Ingredients
- 6 cups vegetable broth, chicken broth, seafood stock, or water
- 1 lb large shrimp, peeled and deveined
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper, plus more for serving
- ¼ cup extra virgin olive oil, divided
- 2 Tbsp unsalted butter
- 2 medium shallots, finely diced
- 3 cloves garlic, finely chopped or grated
- 1 pint grape tomatoes, halved
- 1 Tbsp tomato paste
- 1½ cups Arborio rice
- 1 cup dry white wine
- 2 Tbsp fresh oregano, finely chopped, plus more for garnish
- 2-3 oz feta cheese, crumbled
- ½ medium lemon, zested, then cut into wedges
Instructions
- Warm the broth. Place 6 cups of vegetable broth (chicken broth, seafood stock, or water) in a large saucepan, then bring to a boil. Once warm, reduce the heat to a simmer.
- Season the shrimp. Place 1 lb cleaned shrimp in a large bowl. Season with 2 Tbsp olive oil, 1 tsp dried oregano, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper.
- Cook the shrimp. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add the seasoned shrimp and sauté until just cooked through, about 1-2 minutes on the first side and just 1 minute more on the second. Transfer the shrimp to a plate, then lower the heat to medium.
- Sauté aromatics. Heat remaining 2 Tbsp olive oil and 2 Tbsp butter. Add 2 diced shallots and cook, stirring occasionally, until softened, about 3-5 minutes. Add 3 cloves chopped garlic and 1 pint of halved grape tomatoes, then season with ½ tsp Kosher salt. Stir in 1 Tbsp tomato paste.
- Toast the rice. Add 1½ cups Arborio rice then cook, stirring often, for 1-2 minutes until warm and toasted.
- Add wine. Pour in 1 cup of white wine, then allow to reduce by half, about 2 minutes.
- Add the warm broth. Begin adding broth 1-2 ladlefuls at a time, stirring constantly. After a couple minutes, most of the broth should be absorbed by the rice. Repeat, adding more broth, water, or stock, and stirring continuously, until the rice is creamy, yet tender, about 20 minutes total. Variation in cook time may be due to the size of your pan or the temperature. You want the rice to be al dente with just the slightest bite. The risotto should move freely around the pan and be more soupy than dry.
- Finish, then serve. Add the cooked shrimp back into the risotto (or simply serve it on top) then stir in 2 Tbsp chopped fresh oregano. Taste and adjust seasoning as needed. Divide between bowls, then serve with crumbled feta cheese, lemon zest, fresh oregano leaves, and additional black pepper. Enjoy!
Notes
- Make-ahead: Shrimp risotto is best eaten immediately after it is cooked. If you want to prepare some ingredients early, you can sautée the aromatics and toast the rice ahead of time.
- Leftovers and storage: Store leftover risotto in an airtight container in the refrigerator within 2 hours of cooking. Use within 2-3 days for the best quality. To reheat, add a splash of broth or water and heat on the stovetop, stirring until warmed through.
- To freeze: Risotto can be frozen, but it may alter the texture slightly. Cool the risotto completely before transferring it to a freezer-safe container or plastic bag. Remove excess air, seal, and label with the date. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before reheating, adding a little liquid if needed during the reheating process.
Nutrition
Calories: 672kcal | Carbohydrates: 79g | Protein: 25g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 3131mg | Potassium: 668mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2291IU | Vitamin C: 26mg | Calcium: 215mg | Iron: 6mg
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