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Orzo Risotto with Shrimp and Vegetables

1 zucchini, halved and sliced
2 tsp. grated lemon zest
1 cup mushrooms, sliced
1/2 cup chopped onion
2 cloves garlic
3/4 tsp. dried sage
1/4 tsp. dried thyme
1 1/4 cups uncooked orzo pasta
2 cans, (14 oz.) chicken broth
1/2 lb. shrimp, peeled and deveined, tails on
3/4 cup frozen peas
1/4 cup grated parmesan cheese
Salt and pepper

Spray large saucepan with cooking spray.
Heat to medium heat.
Add zucchini and lemon peel; cook and stir until zucchini is tender.
Remove from saucepan and set aside.
Add mushrooms, onions, garlic, sage and thyme to saucepan; cook until onion is tender.
Stir in orzo; cook and stir until lightly browned.
Bring broth to a boil in a medium saucepan.
Add broth to orzo mixture, ½ cup at a time, stirring constantly until broth is absorbed before adding next cup.
Continue cooking 10 to 15 minutes, or until orzo is tender.
Stir shrimp and peas into orzo mixture during last half of cooking time.
Stir in zucchini mixture during last 3 minutes of cooking time.
Stir in cheese and season with salt and pepper.
Serves 4

Coastal Fisherman Merch
CF Merch



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