SHRIMP AND ORZO RISOTTO

SHRIMP AND ORZO RISOTTO image

Yield 4 bowls

Number Of Ingredients 8

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16 thin asparagus (6 ounces)
1 3/4 cups orzo
6 tablespoons unsalted butter
1/2 pound shelled and deveined medium shrimp
salt and freshly ground pepper
1 cup of chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan cheese, plus more for serving

Steps:

1. Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. Transfer the asparagus to a plate. 2. Add the orzo to the boiling water, cook until al dente (10 minutes). 3. Cut the asparagus into 1-inch lengths. 4. In a medium skillet, melt the butter over medium high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled (1 minute per side). Put shrimp with asparagus. 5. Drain orzo, reserving 1/4 cup of the cooking water. Return orzo to saucepan and stir in browned butter. 6. Set skillet over high heat and add the stock. 7. Pour stock and cooking water into orzo; cook over moderate heat, stirring until creamy (2 minutes). 8. Stir in asparagus and shrimp and cook until heated through. Remove from heat. 9. Stir in parsley and 1/2 cup of Parmesan.