Recipe courtesy of Michele Urvater
Orzo Risotto
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 138
- Sodium
- 691
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 tablespoons butter
2 tablespoons minced shallots
1/4 teaspoon saffron threads steeped in 2 tablespoons white wine
1 3/4 cups homemade chicken broth
1 cup orzo pasta
Salt and crushed red pepper flakes
8 ounces cooked shrimp, chopped
2 tablespoons coarsely chopped Italian parsley
Directions
- 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.