Orzo prawn “risotto”
I eat most foods and enjoy them but there are a few things I don’t eat very often, I don’t cook them and I would lost likely not order them and risotto is one of these dishes. I often find them a bit too starchy and heavy, perhaps sometimes there is too much cream, or to much cheese, I don’t know. I have had some outstanding risottos, one of the best one in my life at 10 Greek Street, it was wild mushrooms and it was so delicate it just melted in my mouth. It still didn’t convince me to eat my way through the risottos I am not so fond of. One day I was discussing this with my friend Sus who promptly mentioned that I should try to make an orzo pasta risotto. Orzo, also called risoni is pasta cut to the shape of a large grain of rice.
As it happens orzo pasta is perfect for a quick “risotto”, it is lighter and I really enjoy it.
Orzo prawn risotto
preparation time 10 minutes
cooking time 15-18 minutes
- 2 dl orzo pasta
- 4 1/2 dl water
- 1/4 tspsalt for the pasta water
- 175 gr or 6 oz cooked and peeled prawns, chopped
- 1/2 onion, chopped
- 6 mushrooms, cleaned and sliced
- 1 celery stalk
- 3 sprigs of lemon thyme
- 1/4 red pepper, cut in to cubes
- 2 spring onions, sliced
- 1 small bunch of chives but fine
- up to 1 dl or 1/2 cup boiling water
- 1 heaped tbsp garlic and herb cream cheese
- 1/2 tsp dried chilli flakes
- salt and pepper to taste
- 1 tbsp oil
Bring the water and pasta to a boil. Stir to release the starch. Add the salt and the mushrooms after 5 minutes.
Heat oil and fry the onion and celery until just soft, add the lemon thyme and set aside with the lid on for the lemon thyme to infuse. Add more boiling water to the risotto if needed and stir every now and then.
When the pasta is just cooked through add cream cheese, the red pepper, the spring onion, prawns and chives. Put the lid on and let stand for a few minutes.
Garnish with a few prawns and give it another sprinkle of chives before serving.
The result is lighter than most risottos but it still has the risotto quality. I have done it a few times and it is so easy. The chives and lemon thyme lifted the flavours and worked really well with the prawns.
I am bringing this dish to Fiesta Friday. I am terribly late again but I really don’t want to miss out as Angie, The Novice Gardener, has created the most fun filled and delicious foodie party around! This week she has two lovely co hosts, Ginger, Ginger and Bread and Loretta, Safari of the Mind. Ginger has brought lovely looking sourdough breads, I would love to have a chunk, smother it with butter and just eat it, go on, have a look here! Loretta is treating us to a marbled cheesecake. I love cheesecake and oh, Loretta’s looks so delicious!