Orzo Risotto

1. 1

   Saute the shallot in butter for 5 minutes or until tender.

2. 2

   Add the steeped saffron in white wine and evaporate.

3. 3

   Add the orzo and saute just enough to coat the pasta kernels.

4. 4

   Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.

5. 5

   Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.

6. 6

   Season to taste with salt and crushed red pepper; garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.