Orzo & Shrimp Risotto

Name: Orzo & Shrimp Risotto
Ingredients: 2 tablespoons butter; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 1/4 teaspoon saffron thread, steeped in; 2 tablespoons white wine; 1 3/4 cups organic low sodium chicken broth; 1 cup orzo pasta; salt and crushed red pepper flakes; 8 ounces cooked shrimp, chopped (fresh is best!); 2 tablespoons coarsely chopped fresh Italian parsley; 2 tablespoons scallions (green part only)

11 ingredients

7 steps

Ingredients

2 tablespoons butter
2 tablespoons minced shallots
2 tablespoons minced garlic
1/4 teaspoon saffron thread, steeped in
2 tablespoons white wine
1 3/4 cups organic low sodium chicken broth
1 cup orzo pasta
salt and crushed red pepper flakes
8 ounces cooked shrimp, chopped (fresh is best!)
2 tablespoons coarsely chopped fresh Italian parsley
2 tablespoons scallions (green part only)

Directions

1

Saute the shallots in butter for 5 minutes or until tender.
2

Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
3

Add the steeped saffron in white wine and evaporate.
4

Add the orzo and saute just enough to coat the pasta kernels.
5

Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
6

Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
7

Season to taste with salt and crushed red pepper; garnish with parsley and scallions.