Prep 15 mins
Cook 30 mins
A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy!
- 395.10 ml orzo pasta
- 14.79 ml olive oil
- 236.59 ml mushroom, diced
- 78.07 ml onion, diced
- 78.07 ml sun-dried tomato, diced
- 78.07 ml red pepper, diced
- 473.18 ml chicken stock
- 118.29 ml parmesan cheese, freshly grated
- 29.58 ml parsley, chopped
- 118.29 ml whipping cream
- 29.58 ml olive oil
- 340.19 g large scallops (from Nova Scotia if you can) or 340.19 g large shrimp
- salt & freshly ground black pepper
- freshly grated parmesan cheese
- Cook orzo according to package directions and set aside.
- In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
- Add stock and bring to a boil.
- Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
- Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
- Sprinkle parmesan cheese over risotto and top with scallops or shrimp.
Mmmmm, I love orzo and risotto, so this was a sure-fire thing! I did change the veggies a little, simply because DD would not have liked the red pepper, so I subbed peas, and since I don't care for scallops, I very thinly sliced a little chorizo into this.... but otherwise, made as directed, and this was delicious. Thank you, Nif, we loved this, and it certainly is simple enough to enjoy any night of the week. :)