Recipe: Orzo Risotto with Shrimp and Roasted Vegetables

This simple dish combines a few easy ingredients together for a wonderfully decadent meal. You can roast the shrimp with the vegetables for an extra flavor punch if you want. While not in the realm of “cheap” this is a great Sunday meal that makes enough for leftovers and can be customized to your tastes.

Orzo Risotto with Shrimp and Roasted Vegetables
Serves 6
  1. 16 asparagus
  2. 1 green pepper
  3. 1 zucchini
  4. 1/2 pound medium shrimp
  5. 2 tablespoons olive oil
  6. any mix of herbs you like
  7. 1 3/4 cups orzo (12 ounces)
  8. 1 cup peas
  9. 2 tablespoons unsalted butter
  10. 1 cup shrimp stock (or chicken stock)
  11. 1/2 cup grated Parmesan cheese, plus more for serving
  12. salt and pepper
  1. Heat your oven to 425 degrees then chop the asparagus, green pepper, and zucchini in to 1" pieces.
  2. Place the vegetables on a tin foil lined baking sheet, coat vegetables with herbs, salt, pepper, and olive oil. Place the shrimp (thawed if you were using frozen) on top of the vegetables and roast for about 10-15 minutes.
  3. Cook pasta to al dente and drain.
  4. To the pasta add the butter, peas (again thawed if frozen), stock, and the vegetables and shrim then stir the mixture over medium heat until combined and the butter melts and the mixture become creamy (about 5 minutes)
  5. Remove from heat and add in the parmesan, salt, and pepper to taste. Serve with some more cheese on top
Adapted from Cooking for Engineers
Mab Made Food

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