Creamy orzo with shrimps
15
30
4
No
Ingredients
- 45 ml (3 tablespoons) of olive oil
- 10 shiitake mushrooms, minced
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of garlic, chopped
- 60 ml (1/4 cup) of white wine
- 750 ml (3 cups) of vegetable broth
- 8 asparagus, cut into sections
- 12 medium-sized shrimps, raw and shelled
- 500 ml (2 cups) of orzo
- 30 ml (2 tablespoons) of dill, chopped
- 30 ml (2 tablespoons) of parsley, chopped
- Salt and pepper, up to taste
- 125 ml (1/2 cup) of Parmesan, grated
Preparation
Side-by-side mode
- Preheat oven to 375ºF (190ºC). In a casserole, heat oil at medium heat and brown mushrooms. Add sliced leeks and garlic.
- Cook for 2 to 3 minutes, until sliced leeks are tender. Add the wine and the broth. Bring to a boil and remove from heat.
- Add the remaining ingredients, except for Parmesan. Set the preparation in a 20 cm (8 inches) square gratin plate.
- Oven bake for 30 to 35 minutes or until the orzo is tender. Spread Parmesan when serving.
Chef’s note
Here, our chef was inspired by a risotto to create a great creamy orzo. We can find the same great ingredients of a risotto, except for the Arborio rice which was replaced by orzo. Enjoy a simple version, all cooked in the oven: no need to stir for long minutes! Orzo is an Italian pasta shaped like rice that can be easily found in grocery stores. Its pleasant texture is a plus for the new kind of risotto.
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45
4
Budget
