Italian Shrimp Risotto with Tomatoes & Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice risotto with sweet shrimp, burst tomatoes, and salty feta cheese in a Mediterranean style. An elegant dish that tastes restaurant-quality but comes together in about 50 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1990mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 675mg
- Calcium
- 198mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1990MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.