Shrimp and Orzo Risotto with Saffron and Lemon

Name: Shrimp and Orzo Risotto with Saffron and Lemon
Ingredients: 2 tablespoons, unsalted butter; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 1/2 cups, orzo; 4 cups, chicken broth; 1 3/4 teaspoons, table salt, divided; 1/2 teaspoon, pepper, divided; 1/2 teaspoon, saffron threads, crumbled; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1/4 cup, chopped fresh parsley; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice

Main Courses
Fish & Seafood
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country August/September 2019

Talk about a satisfying dinner in a flash: We shortcut risotto's long cooking time by swapping the rice for orzo.

SERVES 4

TIME 30 minutes

Shrimp and Orzo Risotto with Saffron and Lemon

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