• 45minutes
  • 632calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 2/3 cups orzo pasta

  2. 1 tablespoon olive oil

  3. 1 cup mushroom , diced

  4. 1/3 cup onion , diced

  5. 1/3 cup sun-dried tomato , diced

  6. 1/3 cup red pepper, diced

  7. 2 cups chicken stock

  8. 1/2 cup parmesan cheese , freshly grated

  9. 2 tablespoons parsley , chopped

  10. 1/2 cup whipping cream

  11. 2 tablespoons olive oil

  12. 3/4 lb large scallops (from Nova Scotia if you can) or 3/4 lb large shrimp

  13. salt & freshly ground black pepper

  14. freshly grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook orzo according to package directions and set aside.

  2. In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.

  3. Add stock and bring to a boil.

  4. Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.

  5. Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.

  6. Sprinkle parmesan cheese over risotto and top with scallops or shrimp.


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