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Orzo Risotto With Shrimp And Vegetables

Fettuccine.Inn's picture
  Non stick cooking spray 1
  Zucchini 1 , cut into halves, then sliced
  Grated lemon peel 2 Teaspoon
  Mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Dried sage leaves 3⁄4 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Uncooked orzo pasta 1 1⁄4 Cup (20 tbs)
  Canned fat free reduced sodium chicken broth 28 Ounce (2 Cans)
  Shrimp 8 Ounce, peeled and deveined
  Frozen peas 3⁄4 Cup (12 tbs), thawed
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Black pepper To Taste

1) In a large saucepan, heated over moderate heat, spray cooking spray and sauté zucchini and lemon peel for 2 to 3 minutes until zucchini is soft.
2) Remove the mixture from saucepan and keep aside.
3) In the same saucepan, sauté mushrooms, onion, garlic, sage and thyme for 2 to 3 minutes until onion is translucent.
4) Add in orzo and sauté until browned.
5) In the meantime, take a medium saucepan and allow chicken broth to come to a boil in it.
6) Mix broth with orzo mixture, 1/2 cup at a time, stirring constantly.
7) Allow broth to be absorbed fully before adding next 1/2 cup and cook further for 10 to 15 minutes until orzo is soft.
8) Into the orzo mixture, add shrimp and peas during last half of cooking time and mix well.
9) In the last 2 to 3 minutes of cooking time, add in zucchini mixture and then cheese and seasonings.

10) Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 390 Calories from Fat 47

% Daily Value*

Total Fat 5 g8%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 93 mg31%

Sodium 393.3 mg16.4%

Total Carbohydrates 58 g19.3%

Dietary Fiber 5.4 g21.8%

Sugars 5.8 g

Protein 27 g54.2%

Vitamin A 16.6% Vitamin C 34.8%

Calcium 17.1% Iron 24.6%

*Based on a 2000 Calorie diet

Orzo Risotto With Shrimp And Vegetables Recipe