Shrimp and Orzo Risotto with Saffron and Lemon
By Alli BerkeyPublished on June 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 1 onion, chopped fine2 garlic cloves, minced1 ½ cups orzo 4 cups chicken broth 1 ¾ teaspoons table salt, divided½ teaspoon pepper, divided½ teaspoon saffron threads, crumbled1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed¼ cup chopped fresh parsley ½ teaspoon grated lemon zest plus 1 tablespoon juice
Before You Begin
We prefer untreated shrimp—those without added salt or preservatives such as sodium tripolyphosphate.
Instructions
- Melt butter in Dutch oven over medium heat. Add onion and garlic and cook until onion is softened, about 4 minutes. Add orzo and cook until lightly toasted, about 3 minutes. Stir in broth, 1¼ teaspoons salt, ¼ teaspoon pepper, and saffron and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until orzo is just tender, about 12 minutes.
- Pat shrimp dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Stir shrimp into risotto and cook, covered, until shrimp are opaque throughout, about 5 minutes. Off heat, stir in parsley and lemon zest and juice. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 ½ cups orzo
4 cups chicken broth
1 ¾ teaspoons table salt, divided
½ teaspoon pepper, divided
½ teaspoon saffron threads, crumbled
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¼ cup chopped fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
Ingredients
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 ½ cups orzo
4 cups chicken broth
1 ¾ teaspoons table salt, divided
½ teaspoon pepper, divided
½ teaspoon saffron threads, crumbled
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¼ cup chopped fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
Ingredients
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 ½ cups orzo
4 cups chicken broth
1 ¾ teaspoons table salt, divided
½ teaspoon pepper, divided
½ teaspoon saffron threads, crumbled
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¼ cup chopped fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
Why This Recipe Works
Using quick-cooking orzo rather than the traditional Arborio rice, we created a risotto in half the time.
Before You Begin
We prefer untreated shrimp—those without added salt or preservatives such as sodium tripolyphosphate.
Instructions
- Melt butter in Dutch oven over medium heat. Add onion and garlic and cook until onion is softened, about 4 minutes. Add orzo and cook until lightly toasted, about 3 minutes. Stir in broth, 1¼ teaspoons salt, ¼ teaspoon pepper, and saffron and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until orzo is just tender, about 12 minutes.
- Pat shrimp dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Stir shrimp into risotto and cook, covered, until shrimp are opaque throughout, about 5 minutes. Off heat, stir in parsley and lemon zest and juice. Serve.
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