Orzo Risotto with Buttery Shrimp

Name: Orzo Risotto with Buttery Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams 16 thin asparagus; 2 Tbsps chopped flat-leaf parsley; 237 milliliters chicken stock or low-sodium broth; 340 grams 3/4 cups orzo; 118 milliliters grated Parmesan cheese, plus more for serving; 4 servings Salt and freshly ground pepper; 227 grams shelled and deveined medium shrimp; 6 Tbsps unsalted butter, at room temperature

The recipe Orzo Risotto with Buttery Shrimp could satisfy your Mediterranean craving in approximately 30 minutes. This recipe makes 4 servings with 590 calories, 29g of protein, and 23g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of shrimp, flat-leaf parsley, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet.

Instructions

Bring a large saucepan of salted water to a boil.

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Water

Equipment you will use

Sauce Pan

Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate.

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Asparagus

Equipment you will use

Slotted Spoon

Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.

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Water

Orzo

Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown.

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Asparagus

Butter

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Frying Pan

Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.

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Salt And Pepper

Asparagus

Shrimp

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Slotted Spoon

Frying Pan

Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan.

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Butter

Stock

Water

Orzo

Equipment you will use

Sauce Pan

Frying Pan

Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through.

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Asparagus

Shrimp

Stock

Water

Orzo

Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper.

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Salt And Pepper

Parmesan