Orzo Risotto (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Dishes, Pasta | 4 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 2 | T | Minced shallots |
| 1/4 | t | Saffron threads, steeped in |
| 2 tablespoons white wine | ||
| 1 3/4 | c | Homemade chicken broth |
| 1 | c | Orzo pasta |
| Salt and crushed red pepper | ||
| flakes | ||
| 8 | oz | Cooked shrimp, chopped |
| 2 | T | Coarsely chopped Italian |
| parsley |
INSTRUCTIONS
Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels. Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6528 Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 406
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 86.7mg
Sodium: 335.3mg
Potassium: 282.9mg
Carbohydrates: 38.6g
Fiber: 1.3g
Sugar: 1.8g
Protein: 13.5g