Shrimp and Orzo Risotto with Saffron and Lemon

Name: Shrimp and Orzo Risotto with Saffron and Lemon
Yield: Serves 4
Ingredients: 2 tablespoons, unsalted butter; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 1/2 cups, orzo; 4 cups, chicken broth; 1 3/4 teaspoons, table salt, divided; 1/2 teaspoon, pepper, divided; 1/2 teaspoon, saffron threads, crumbled; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1/4 cup, chopped fresh parsley; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice

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Appears in Cook's Country August/September 2019

Main Courses

Fish & Seafood

Weeknight

Talk about a satisfying dinner in a flash: We shortcut risotto's long cooking time by swapping the rice for orzo.

SERVES4

TIME30 minutes

Shrimp and Orzo Risotto with Saffron and Lemon

WHY THIS RECIPE WORKS

Using quick-cooking orzo rather than the traditional Arborio rice, we created a risotto in half the time.

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