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.
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
2 tablespoons chopped fresh thyme
6 garlic cloves, minced
1 cup uncooked orzo
1/3 cup dry white wine
3 1/2 cups unsalted chicken stock (such as Swanson), divided
1/2 teaspoon kosher salt
1 cup frozen green peas
1 tablespoon grated lemon rind
1 pound medium shrimp, peeled and deveined
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 ounce 1/3-less-fat cream cheese
1 tablespoon chopped fresh chives
Est. added sugars 0g
How to Make It
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.
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
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.