Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine
Yield
Serves 4 (serving size: about 1 1/2 cups)

We apply the risotto cooking method to pasta instead of rice for an easy, comforting main dish. It also saves time--just 15 minutes compared to the 20 to 30 minutes required for risotto. We recommend serving this main with Caramelized Baby Carrots.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.

Step 2

Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining 1 1/2 cups stock, peas, rind, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives.

You May Like

Ratings & Reviews