Thursday, May 20, 2010

Lemony Orzo with Asparagus & Shrimp

Lemony Orzo with Shrimp & Asparagus
Inspired by a Risotto recipe in Gourmet Magazine, 2009

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes (plus time to boil pasta)

Serves 4

3 cups reduced-sodium chicken broth
2 cups water
½ lb/225g asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tbsp unsalted butter, divided
1 ¼ cups orzo
¼ cup dry white wine
1 lb/450g medium shrimp, peeled and deveined
1 tbsp grated lemon zest
juice of 1/2 lemon
¼ cup grated parmesan
2 tbsp chopped flat-leaf parsley

1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

2. Cook onion in 2 tbsp butter with ¼ tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

3. Add orzo and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

4. Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until orzo, like rice, is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

5. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Stir in asparagus, zest, remaining 2 tbsp butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

1 comment:

Sarah said...

This looks absolutely delicious, Ruth! I could totally have a bowl of this all to myself right about now!