Creamy Shrimp Orzo Risotto

This 30-minute creamy shrimp orzo risotto will make you rethink the whole concept of risotto. Prepared with orzo pasta instead of arborio rice, it’s quicker and easier to make, and just as creamy and comforting.

If you love the idea of a risotto but are always nervous about making it right, you are going to fall in love with orzo risotto. Prepared with the oval-shape short pasta, it’s way quicker to make and does not require much effort. Still you get the same creamy and cheesy flavors from your favorite risotto recipe.

I added hidden veggies (grated zucchini) to the orzo risotto for extra nutrients and served it with seared garlic shrimps with paprika. The dish itself looks fancy and works equally well for a date night with your love one than for a comforting weeknight meal. I hope you enjoy!

What is orzo risotto?

Ok, so you’ve heard we’re making risotto out of orzo here. You get the idea. But what does it mean exactly? In other words, does an orzo risotto resemble a traditional risotto made out of rice? Well, while the two recipes have similarities, they’re also different in many ways.

In a traditional risotto, the rice is slowly cooked with broth and infused with white wine until it gets creamy. In this particular recipe, patience is key to achieve the desired creamy texture. In an orzo risotto however, the short orzo pasta that resembles short grain rice cooks way quicker than rice. Unlike for a traditional risotto, the recipe does not call for wine and does involve cream (which you would never find in a risotto made out of rice). For both versions, you add grated parmesan cheese at the very end of the cooking time and get a perfectly creamy texture, loaded with cheesy flavors.

An easy 2-step recipe

Making shrimp orzo risotto comes together in two main steps. First, you’ll need to season and sear the shrimps on both sides. Then, gently wipe the skillet and proceed to the orzo risotto until orzo is fully cooked and the texture creamy. Add the shrimps, and serve right away!

Tips for success

• Cook the shrimps first and set aside, covered, so they remain warm while you’re making the orzo risotto.
• When adding the grated zucchini, leave the water from the grating process behind so you don’t end up with too much liquid while cooking.
• Don’t overcook. Taste while cooking to ensure orzo is al-dente. If you overcook the orzo risotto, the pasta will become mushy.
• Add the grated parmesan cheese at the very end. Once orzo is fully cooked and the vegetable broth absorbed, then you can add the grated cheese.

How to store and reheat orzo shrimp risotto

I recommend eating the shrimps when freshly cooked. Orzo risotto leftovers however keep very well in the refrigerator for a few days. Store in an airtight container and simply warm up in the microwave until creamy again. If you want to reheat on the stovetop you may need to add a little water/broth or cream to avoid the risotto to dry up from the heat.

Recipe variations

Make it vegetarian! You can make this creamy shrimp orzo risotto exactly as described, or you can enjoy the zucchini orzo risotto as is, without the shrimps. It’s still absolutely delicious in a vegetarian version!

Skip the zucchini. The use of grated zucchini adds extra nutrient to the recipe and it’s a great way to eat your greens without noticing it (especially if you have picky eaters around you). For a quicker version, you can skip the zucchini entirely, or replace with sautéed zucchini if easier.

You’ll also like…

• Swedish Seafood Casserole with Saffron
• Corn and Zucchini Orzo Pasta
• Lemon Asparagus Risotto
• Butternut Squash Risotto with Sautéed Mushrooms
• Mushroom and Chestnut Risotto
• Parmesan Polenta with Thyme Mushroom Ragu

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