One Pot Seafood Orzo Risotto Recipes

ORZO RISOTTO WITH SHRIMP, PEAS & BACON

Orzo Risotto with Shrimp, Peas & Bacon image

Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish.

Provided by Jennifer Segal

Categories Dinner

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, divided
5 slices (5 oz) bacon, diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1½ cups orzo
4 cups chicken broth
Heaping ½ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ teaspoons Cajun or Creole seasoning, such as Emeril's Essence
2 pounds extra-large (21/25) shrimp, peeled and deveined
1 cup frozen green peas (no need to thaw)
2 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons chopped fresh chives

Steps:

Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.

Nutrition Facts : Calories 639, Fat 26 g, Carbohydrate 50 g, Protein 49 g, SaturatedFat 10 g, Sugar 9 g, Fiber 4 g, Sodium 1,868 mg, Cholesterol 322 mg

ONE-POT SEAFOOD ORZO RISOTTO

One-Pot Seafood Orzo Risotto image

Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tablespoons)
1/2 red onion, chopped (1 cup)
1/2 bulb fennel, cored and chopped (1 cup)
3 tablespoons tomato paste
Coarse salt and freshly ground pepper
1/2 cup dry vermouth
1/2 teaspoon saffron
1 pound orzo
2 cups clam juice
1 cup low-sodium chicken broth
12 mussels
1/2 pound medium shrimp (about 16), deveined
1/2 pound squid, cut into rings
1 pound cockles or other small clams
1 pound halibut or other meaty white fish, cut into chunks
Fresh flat-leaf parsley leaves, for serving

Steps:

Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.

ONE-POT CHERMOULA SHRIMP AND ORZO

One-Pot Chermoula Shrimp and Orzo image

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

Provided by Nargisse Benkabbou

Categories dinner, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 lemons
1 cup finely chopped cilantro
1 cup finely chopped flat leaf parsley
1/4 cup olive oil
3 garlic cloves, peeled and finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon granulated sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup orzo
1 1/2 cups vegetable stock
3/4 pound peeled and deveined medium to large shrimp, tails removed

Steps:

Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
Serve immediately, topped with the grated lemon zest.

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