Shrimp Orzo Risotto |Cooking With Amanda

Risotto is such an elegant dish, but it is so easy to make. While it does require some stirring, it doesn't take long, and you can check your kids' homework in-between stirs. It is also the perfect food to cook while sipping a glass of wine!

This shrimp risotto is brightened up with red peppers and corn. It includes Arborio rice and orzo pasta. It can be served with just a salad on the side and your meal is complete. (Though these Red Lobster Biscuits wouldn't go amiss!)

Every time I serve a bowl of risotto, it reminds me of my Italian grandmother. My Nana, as we called her, lived to be 101 years old. She must have made risotto hundreds of times. We had many Sunday dinners which consisted of a chicken stew and creamy risotto laced with saffron. If we weren't eating pasta on Sundays, we were having big bowls of risotto.

I am glad I watched my grandmother make this as a child. The recipe stuck with me and now I make plenty of variations of her saffron risotto. It is the type of dish that you can really adapt to add in your favorite flavors.

There is chicken broth in this shrimp risotto but you can easily switch to vegetable broth to make it vegetarian. I make this same risotto dish using cooked chicken and sausage too. Not only can the protein be swapped but it is great with different vegetables such as mushrooms and peas.

Let me tell you another secret about this dish: It tastes great heated up in the microwave the next day. Bring it to lunch and you will be the envy of your office. Or better yet, pack it in your husband's lunch box and he will kiss you when he arrives home from work.

Try making this simple but sophisticated dish on a weeknight or on a weekend when you are expecting company. I know you will like it as much as my family does.

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Shrimp Orzo Risotto Recipe

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Ingredients

2 tablespoons olive oil
1 pound shrimp, peeled and cleaned, medium-sized
3 tablespoons butter
1/2 cup chopped red pepper
2 cups frozen corn, thawed
1 tablespoon chopped garlic
1 cup arborio rice
1 cup orzo pasta
8 ounces dry white wine, or 1 cup
4 cups chicken stock, heated, plus extra if needed
1/2 cup grated parmesan cheese
salt and pepper, to taste
2 tablespoons chopped parsley

Directions

Heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the shrimp and cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
Melt the 2 tablespoons of butter on medium heat. Sauté the red peppers until wilted. Add corn and garlic to the pan. Stir well and cook for a few minutes.
Add the rice and orzo to the pan. Add the wine and cook until absorbed. Bring heat to low. Stir in 1/2 a ladle of broth at a time until all is used up and rice is creamy but tender. Add more if necessary and stir rice and pasta every few minutes . The risotto will cook for about 25 minutes. Add the cooked shrimp to the pan the last five minutes of cooking.
Stir well and mix in the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.