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    You are in: Home / Recipes / Orzo Risotto With Buttery Shrimp Recipe
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    Orzo Risotto With Buttery Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef #284771's Note:

    Looks much more difficult than it really is. Very elegant and easy to make,and such wonderful flavor! Flexible recipe, you can substitute chicken, scallops, crab, or even tofu.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Bring a large saucepan of salted water to a boil and cook the asparagus until tender. Remove with a slotted spoon and set aside.When slightly cooled cut into 1 inch lengths.
    2. 2
      Add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
    3. 3
      Melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
    4. 4
      Add the shrimp, season with salt and pepper to taste, and cook until pink and curled. (about 1 minute per side) Remove the shrimp with a slotted spoon and add to the asparagus. Reserve the skillet with the butter in it.
    5. 5
      Drain the orzo, saving 1/4 cup of the water. Return it to the saucepan and add the browned butter from the skillet.
    6. 6
      Set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
    7. 7
      Pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
    8. 8
      stir in the asparagus and shrimp and heat through. Remove from heat, stir in the parsley and 1/2 cup of the parmesan. Season with salt and pepper to taste.
    9. 9
      Serve with additional parmesan sprinkled over the top.

    Ratings & Reviews:

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    Nutritional Facts for Orzo Risotto With Buttery Shrimp

    Serving Size: 1 (478 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 630.9
     
    Calories from Fat 217
    34%
    Total Fat 24.2 g
    37%
    Saturated Fat 9.0 g
    45%
    Cholesterol 108.4 mg
    36%
    Sodium 731.0 mg
    30%
    Total Carbohydrate 67.1 g
    22%
    Dietary Fiber 7.2 g
    28%
    Sugars 4.7 g
    18%
    Protein 37.7 g
    75%

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