Orzo risotto (mf)

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 tablespoons Minced shallots
¼ teaspoon Saffron threads, steeped in 2 tablespoons white wine
1¾ cup Homemade chicken broth
1 cup Orzo pasta
Salt and crushed red pepper flakes
8 ounces Cooked shrimp, chopped
2 tablespoons Coarsely chopped Italian parsley

Directions

Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.

Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.

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

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6528 Posted to MC-Recipe Digest V1 #484 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.

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