Ingredients for Orzo Shrimp Risotto
- 2 tablespoons butter
- 2 large shallots, finely chopped
- 2 cloves garlic, minced
- Saffron Thread
- 1/2 cup dry white wine
- Low Sodium Chicken Broth
- Orzo Pasta
- Crushed Red Pepper Flakes
- Cooked Shrimp
- Fresh Italian Parsley
- 2 tablespoons chopped scallions
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How to Make Orzo Shrimp Risotto
- Melt 2 tablespoons of butter in a large pan over medium heat. Add 2 finely chopped shallots and sauté for 5 minutes, until softened.
- Add 2 minced cloves of garlic and 1/4 teaspoon of red pepper flakes. Sauté for 30 seconds to 1 minute, until fragrant.
- Stir in 1/2 cup of dry white wine and a pinch of saffron threads (steeped in 1 tablespoon of warm water for 5 minutes). Cook until the wine has almost completely evaporated.
- Add 1 cup of orzo pasta and sauté for 1-2 minutes, coating the pasta evenly with the butter and aromatics.
- Gradually add 3 cups of hot chicken broth, 1 cup at a time, stirring continuously until each addition is absorbed before adding more. Continue cooking until the orzo is tender and creamy, about 10 minutes.
- Gently stir in 1 pound of cooked shrimp (peeled and deveined). Cover the pan and cook for 1-2 minutes, just until heated through. Do not overcook.
- Season generously with salt and crushed red pepper flakes to taste.
- Garnish with 2 tablespoons of chopped fresh parsley and 2 tablespoons of chopped scallions before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
20g
Carbs
11g
