Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 0

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.

Deb Wise
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

421 calories; fat 7.2g; saturated fat 1.9g; mono fat 2.8g; poly fat 0.6g; protein 30g; carbohydrates 57g; fiber 5g; cholesterol 148mg; iron 3mg; sodium 592mg; calcium 115mg; sugars 8g; added sugar 0g.
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