I was looking for something different to make this weekend while Ann is out of town visiting her Mother; and would you believe, a fun email arrived with a suggestions for me — Risotto with Shrimp. Ann doesn’t eat shrimp so it was perfect! This recipe comes from Jenn Segal a reformed Chef. Her website and her similarly named cookbook is “Once Upon a Chef.” I love risotto but I don’t make it very often. This recipe uses orzo which is easier to make than using true risotto. This one also ready in under an hour! Jenn provides step-by-step instructions on her website.
Let me know what you think. I will let you know how it turned out in the comments. Here is her recipe:
Orzo Risotto with Shrimp, Peas & Bacon
By Jennifer Segal
Adapted from The Ultimate Meal Prep Cookbook by America’s Test Kitchen
Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish.
- Servings: 4
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 Minutes
INGREDIENTS
- 2 tablespoons unsalted butter, divided
- 5 slices (5 oz) bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1-1/2 cups orzo
- 4 cups chicken broth
- Heaping 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/4 teaspoons Cajun or Creole seasoning, such as Emeril’s Essence
- 2 pounds extra-large (21/25) shrimp, peeled and deveined
- 1 cup frozen green peas (no need to thaw)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons chopped fresh chives
Instructions
- Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
- Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that’s normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
- Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
