Orzo Risotto with Shrimp, Peas & Bacon
This post may contain affiliate links. Read my full disclosure policy. Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish. In this easy one-pot recipe, rice-shaped orzo pasta is cooked like risotto, an Italian dish of rice slowly cooked in broth with other ingredients like meat, seafood, and vegetables. However, unlike traditional risotto, orzo “risotto” doesn’t require constant tending to and stirring – all of the broth is added at once and the pasta cooks almost unattended. My starting point for the recipe was a simple shrimp and orzo risotto from The Ultimate Meal Prep Cookbook by America’s Test Kitchen, but I added crispy bacon, peas, and Creole seasoning to amp up the flavor and give the dish a little Southern flair. What You’ll Need To Make Orzo Risotto with Shrimp, Peas & Bacon Step-by-Step Instructions Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat and add the bacon. 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 creamy and nearly tender, about 10 minutes. Stir the shrimp and peas into the orzo. 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. 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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. 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 Information Powered by Per serving (4 servings) Calories: 639 Fat: 26 g Saturated fat: 10 g Carbohydrates: 50 g Sugar: 9 g Fiber: 4 g Protein: 49 g Sodium: 1,868 mg Cholesterol: 322 mg Per serving (4 servings) Calories: 639 Fat: 26 g Saturated fat: 10 g Carbohydrates: 50 g Sugar: 9 g Fiber: 4 g Protein: 49 g Sodium: 1,868 mg Cholesterol: 322 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFish & SeafoodPizza, Pasta & VegetarianAmericanSouthern Dinner Fish & Seafood Pizza, Pasta & Vegetarian American Southern