ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
ORZO RISOTTO WITH BUTTERY SHRIMP
Looks much more difficult than it really is. Very elegant and easy to make,and such wonderful flavor! Flexible recipe, you can substitute chicken, scallops, crab, or even tofu.
Provided by jenlyn33922
Categories One Dish Meal
Time 30m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large saucepan of salted water to a boil and cook the asparagus until tender. Remove with a slotted spoon and set aside.When slightly cooled cut into 1 inch lengths.
- Add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
- Melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
- Add the shrimp, season with salt and pepper to taste, and cook until pink and curled. (about 1 minute per side) Remove the shrimp with a slotted spoon and add to the asparagus. Reserve the skillet with the butter in it.
- Drain the orzo, saving 1/4 cup of the water. Return it to the saucepan and add the browned butter from the skillet.
- Set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
- Pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
- stir in the asparagus and shrimp and heat through. Remove from heat, stir in the parsley and 1/2 cup of the parmesan. Season with salt and pepper to taste.
- Serve with additional parmesan sprinkled over the top.
Nutrition Facts : Calories 631, Fat 24.2, SaturatedFat 9.1, Cholesterol 108.4, Sodium 731, Carbohydrate 67.2, Fiber 7.2, Sugar 4.7, Protein 37.8
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- Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.
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