Whole Wheat Orzo Risotto with Shrimp and Artichoke Hearts (low-fat)

Inspired by Ellie Krieger’s Herbed Salmon and Orzo Casserole with Feta. The way the orzo is cooked in minimal liquid, adds a yummy, creaminess.


  • 1 (12oz) package frozen artichoke hearts
  • 1 cup whole wheat orzo
  • Salt and pepper
  • 1 3/4 cups water or broth (for orzo)
  • 1/4 cup water (for artichokes)
  • 1 pound large raw shrimp (21-30 count)
  • 2 garlic cloves
  • 4 cups greens (kale, Swiss chard, spinach)
  • Juice of a lemon
  • Spices – Whatever you like – my preference for this dish is lemon pepper, celery salt, cayenne pepper, and garlic powder
  • 2 tablespoons olive oil (divided), more for drizzling 
  • Parmesan or feta cheese for serving


  1. Heat 1 tablespoon olive oil in a skillet over medium heat. 
  2. Place fresh or frozen pieces of shrimp in a single layer. Sprinkle each piece with spices of choice.
  3. Cook for a minute or two and then flip the shrimp. Cook on the second side until pink and no longer translucent. Remove to a plate.
  4. To the skillet add orzo, water/broth, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer; cover and cook for 5 minutes.
  5. Remove lid and stir; continue to cook 3 more minutes or until tender and all liquid is absorbed. If the orzo is still firm, add a bit more water.
  6. Turn off heat, squeeze some lemon juice on top and taste for salt.
  7. Meanwhile, in a separate pan, heat 1 tablespoon olive oil, garlic, and artichoke hearts. Allow artichokes to brown slightly.
  8. Add 1/4 cup water and cover for a few minutes until artichokes are tender.
  9. Add a squeeze of lemon juice and greens, and toss until the greens are wilted. Remove from heat.
  10. To the pot with orzo, add the artichokes, greens, and shrimp. Sprinkle with feta or parmesan and a drizzle of olive oil.