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Mediterranean Diet Recipes

Shrimp and Mushroom Risottowith Shrimp, Campari Tomatoes And Oyster Mushrooms

This elegant Lemony Shrimp and Risotto dish combines creamy, comforting flavors with a burst of freshness. The arborio rice is cooked to perfection, absorbing each ladle of chicken stock, resulting in a velvety risotto. Savory roasted Campari tomatoes and earthy oyster mushrooms add depth, while juicy, lemony shrimp brings a light, zesty flavor to the dish. Finished with a sprinkle of fresh Parmesan and a drizzle of extra virgin olive oil or avocado oil, this meal is a true Mediterranean indulgence. Despite its sophisticated taste, this risotto is simple to prepare with patience, making it ideal for entertaining guests or enjoying a cozy weeknight dinner at home.

Serves 4

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately
  • 3 ½ cups arborio rice
  • 2 shallots, diced
  • 2 ½ tbsp garlic, chopped
  • 2 cups whole Campari tomatoes
  • 2 cups oyster mushrooms pieces
  • 1 lb., deveined peeled shrimp
  • 1 lemon, juiced
  • 4 tbsp, extra virgin olive oil or avocado oil
  • 8 cups, chicken stock
  • 2 tbsp, kosher salt
  • 1 tsp, cracked black pepper
  • 1 tsp, fresh oregano
  • 1 cup, freshly grated parmesan
  1. Preheat oven to 375 degrees.
  2. Clean your shrimp, pat dry, and place in a mixing bowl.
  3. To the shrimp, add ½ the lemon juice, salt, pepper, oregano, and olive oil and let this marinate while you prepare the risotto, and roast the mushrooms and tomatoes.
  4. Add your Campari tomatoes to a sheet pan with 1 tbsp chopped garlic, ½ tsp salt, some black pepper, and a good drizzle of olive oil. Toss everything together.
  5. Add your oyster mushrooms to a sheet pan with 1 tbsp chopped garlic, ½ tsp salt, some black pepper, and a good drizzle of olive oil. Toss everything together.
  6. Place the tomatoes and mushrooms in the oven and cook for 15 minutes or until the tomatoes are bursting, and the mushrooms are tender.
  7. In a medium pot, on medium low heat, add your chicken stock, and slowly bring to a simmer.
  8. Preheat a large saucepan to medium high heat then add 2 tablespoons of olive oil and the shallots. Add a bit of salt and pepper and cook for approximately 2 minutes.
  9. Add the risotto to the pan with the shallots and stir to combine so the risotto begins to toast for about 1-2 minutes.
  10. Then, in small increments, add one ladle full of simmering chicken broth into the risotto and begin to stir, and stir some more. Once you see the broth evaporating, add another ladle of broth and stir again to begin cooking the risotto. Complete this process until all the broth is used and risotto is cooked to al dente. Turn off the heat.
  11. Right before the risotto is almost finished, in a medium pan on medium high heat, add 1 tbsp of olive oil, and then the shrimp to brown on both sides. When you have flipped your shrimp to the second side, and once they’re almost cooked, add ½ tbsp chopped garlic and ½ a lemon (juiced) to the pan to finish the shrimp. Remove the shrimp from the pan onto a plate so they do not overcook while you begin to plate the dish.
  12. Meanwhile, back to the risotto, add your parmesan, and stir and get ready to serve.
  13. To plate, add a portion of the risotto, and top it with a few pieces of shrimp, some Campari tomatoes, and oyster mushrooms. Be sure to add some of the sauce from the tomatoes on top for extra flavor.
  14. Risotto is best served fresh and is the ultimate Mediterranean comfort food! Serve with extra lemon wedges on the side and enjoy!

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