a little of each

A family's cookbook

Orzo Risotto with Buttery Shrimp March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 1:59 pm
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From http://www.cookingforengineers.com. Makes four servings.



½ lb asparagus spears

½ lb shrimp, shelled and deveined

6 Tbl butter

12 oz orzo

1 cup chicken broth

½ cup parmesan, freshly grated

2 Tbl parsley

Salt and pepper



Cook asparagus spears in boiling water for 4 minutes. Remove the asparagus from the water and add the orzo to the same water.  Boil the orzo until al dente and drain if necessary. While the orzo is cooking, cut the asparagus into 1-inch pieces and cook the shrimp. In a skillet, melt the butter and add the shrimp, cooking for 1 minute on each side. Season with salt and pepper. Remove the shrimp and deglaze the skillet with the chicken stock. Scrap up any brown bits and when the broth starts to bubble, add it to the orzo pot. Stir the orzo and broth over medium heat until it thickens and looks a little creamy. Mix the shrimp and asparagus into the orzo. Remove from the heat and stir in the parmesan cheese and parsley.


Orzo with Everything

Filed under: Pasta and Grains — alittlemoreofeach @ 1:44 pm
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We made this at Jennifer’s house in Rio Rancho. Sadly, we went through a couple of batches of pine nuts when we didn’t supervise the toasting carefully enough. They toast very quickly! From Margaret Ann’s cooking class.


3 cups uncooked orzo

2/3 cup oil-packed sun-dried tomatoes, drained and chopped

10 Tbl olive oil

½ cup balsamic vinegar

½ cup black olives, chopped

2 cups radicchio, finely chopped

1 cup pine nuts, toasted

1 cup fresh basil, chopped

1 cup Parmesan cheese, freshly grated

4 large cloves garlic, minced


Cook orzo as directed on package. Drain well. Add tomatoes, olive oil, vinegar and olives. Toss. Let stand until cool. Mix the remaining ingredients into pasta just before serving. Season with salt and pepper and serve.