Creamy orzo with shrimps
15
30
4
No
Ingredients
- 45 ml (3 tablespoons) of olive oil
- 10 minced shiitake mushrooms
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of chopped garlic
- 60 ml (134 cup) of white wine
- 750 ml (3 cups) of vegetables broth
- 8 asparagus cut into sections
- 12 medium sized shrimps, raw and shelled
- 500 ml (2 cups) of orzo
- 30 ml (2 tablespoons) of chopped dill
- 30 ml (2 tablespoons) of chopped pasley
- Salt and pepper up to taste
- 125 ml (1/2 cup) of grated parmesan
Preparation
Side-by-side mode- Preheat ove at 190 ºC (375 ºF). In a casserole, heat oil at medium heat and brown mushrooms. Add sliced leeks and garlic.
- Cook for 2 to 3 minutes, until sliced leeks are tender. Pour wine and broth. Bring to a boil and remove from heat.
- Add ingredients left, except for parmesan.Set the preparation in a square gartin plate of 20 cm (8 inches).
- Oven bake for 30 to 35 minutes, until orzo is tender. Spread parmesan when serving.
Chef’s note
Here, our chef was inspired by a risotto to create a great creamy orzo. We can find the same great ingredients of a risotto, except for the rice which was replaced by orzo. Enjoy a simple version all cooked in the oven : no needs to stir for long minutes! Orzo, an Italian pasta shaped like rice, can be easily found in grocery store. It's pleasant texture is a plus for the new kind of risotto.
