Helloo all,
Greek comfort food is simple, rustic, and satisfying, and this Greek Orzo and Shrimp Risotto is a perfect example. The Greek cousin of risotto is lighter, brighter, and infused with different flavors. The dish blends creamy simmered orzo with sweet shrimp in a yummy tomato sauce. With a touch of white wine for that delicious Greek aroma.
It’s a wonderfully versatile dish that works for busy weeknights, slow Sunday lunches, or any time you want something special without spending hours in the kitchen. It’s the kind of meal that invites people to slow down, enjoy the moment, and savor every bite.
Take out that one favorite pan, no 10 pans all over the kitchen counter, no “why do I even own this?” ahahahhaha. The flavors combine naturally, and the result is a silky, comforting bowl of orzo. A squeeze of lemon (optional), a drizzle of olive oil, and a sprinkle of fresh herbs. The dish blends creamy simmered orzo with sweet shrimp and ripe tomatoes.
This dish stands out for its beautiful simplicity. Orzo absorbs the sweetness of tomato sauce, the freshness of herbs (I haven’t added any this time), and the seasonings. The shrimp cook gently on top, adding their own briny sweetness to the pot. Everything happens in one pan, with simple steps, and it’s just honest Mediterranean cooking.
Believe me when I say this dish is elegant enough to serve to guests. It’s a meal that delivers something special without requiring hours in the kitchen. Now, you can add a squeeze of lemon at the end, which brightens everything, and a drizzle of good olive oil brings that signature Greek finish.
Give this Greek Orzo with Shrimp Risotto a try and let me know what you think. Here’s another orzo recipe you might like to try out: https://foodzesty.com/mediterranean-seafood-and-orzo-salad/
Wishing everyone a lovely morning/afternoon/evening!! 🙂
Greek Orzo and Shrimp Risotto
Ingredients
- 2 ½ cups orzo
- 15 shrimps fresh or frozen
- 2 yellow onions finely chopped
- 1 leek only the white part (finely chopped)
- 1 cup peas frozen
- 2 garlic cloves minced
- 1 ½ tbsp tomato paste
- ½ cup Tomato Sauce
- 4 cups vegetable broth
- 70 ml white vinegar optional
- 3 tbsp fresh dill finely chopped (optional)
- 3 tbsp fresh parsley finely chopped (optional)
- salt
- pepper
- smoked paprika optional
- ¼ cup olive oil
- ½ lemon juice optional
Instructions
- In a wide, shallow pot, heat 2 tablespoons of olive oil and sauté the 15 shrimps for 5 minutes on each side, just until they get a little color. While sautéing, season them with salt, pepper, and smoked paprika. Transfer the shrimp to a plate.
- In the same oil, sauté the 2 yellow onions and the 1 leek for 2–3 minutes. Add the 1 ½ tbsp tomato paste, ½ cup Tomato Sauce and 1 cup peas. Sauté for a few minutes. Add the 2 garlic cloves stir.
- Pour in the 70 ml white vinegar and wait to evaporate. Lower the heat and continue stirring. Add 2 ½ cups orzo and the 4 cups vegetable broth. and the rest of the olive oil. When the orzo absorbs most of the liquid, sprinkle in the 3 tbsp fresh dill and the 3 tbsp fresh parsley.
- While the orzo is still cooking, add the shrimp. Stir gently. Cook until the orzo is tender.
- Serve hot, with your favorite bread.
KALI SAS OREXI!! 🙂
