Orzo pasta with tomato and prawns, cooked in the style of a risotto
Some recipes surprise not so much with their ingredients as with how they're cooked. This orzo with tomato and shrimp is a perfect example. Orzo, a small Italian pasta shaped like a grain of rice, is cooked here using the risotto technique: the broth is added gradually, as the pasta absorbs it.
Ingredients · Servings 4
- 350g of orzo pasta
- 250g of prawns (peeled, raw and frozen)
- 400g of crushed tomatoes
- 1 onion
- 1 clove of garlic
- 1 liter of vegetable broth (approximately)
- 1 teaspoon of rosemary
- 1 teaspoon of paprika (sweet or hot)
- Olive oil
- Shall
- Pepper
Method · 40 min
- Defrost the shrimp in the refrigerator and pat them dry with paper towels. Sauté them in a large pan with a drizzle of olive oil, just until they change color and are almost cooked. Remove them and set them aside.
- Defrost the shrimp in the refrigerator and pat them dry with paper towels. Sauté them in a large pan with a drizzle of olive oil, just until they change color and are almost cooked. Remove them and set them aside.
- Add the rosemary and cook for a few moments. Stir in the paprika, season with salt and pepper, and stir briefly to prevent burning.
- Add the orzo pasta and the crushed tomatoes. Mix well and cook over medium-low heat for about 3 minutes.
- Add a ladleful of hot vegetable stock and stir. When it's almost absorbed, add another ladleful. Continue adding the stock little by little, stirring occasionally, until the orzo is almost al dente. Refer to the cooking time indicated on the package.
- When the orzo is almost ready, stir in the reserved prawns. If necessary, add a little more stock to maintain a creamy texture.
- Remove the garlic clove if you left it whole and crushed. Take the pan off the heat when the orzo is al dente and creamy. You may not need to use all the broth.
- Serve immediately, piping hot. Enjoy!
