Shrimp And Orzo Risotto

• servings: 4

Ingredients

2 tablespoons unsalted butter

3 shallots, minced

2 garlic cloves, minced

1½ cups orzo

4 cups broth

¾ teaspoon table salt

¼ teaspoon pepper, divided 1½ pounds extra-large shrimp (21 to 25 per pound), thawed, peeled, and deveined

¼ cup chopped fresh parsley

½ teaspoon grated lemon zest plus

1 tablespoon juice

Directions

1. FOR THE ORZO Melt butter in Dutch oven over medium heat.

Add shallots and garlic and cook until softened, about 4 minutes.

Stir in orzo and cook until lightly toasted, about 3 minutes. Stir in broth, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until orzo is nearly tender, about 12 minutes.

2. TO FINISH Pat shrimp dry with paper towels, then stir into risotto and cook, covered, until shrimp are opaque throughout and orzo is tender, about 5 minutes. Off heat, stir in parsley and lemon zest and juice, and season with salt and pepper to taste. Serve.

Notes

From ultimate meal prep cookbook