Creamy orzo with shrimps

Author: 5/15
Orzo crémeux aux crevettes
Preparation 15
Baking 30
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of olive oil
  • 10 minced shiitake mushrooms
  • 1/2 package of 250 gr (1 1/2 cup) 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
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  • 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 notes

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.