Orzo risotto is a weeknight twist on the classic Italian dish, swapping Arborio rice for quick-cooking orzo pasta. It delivers the same creamy, comforting texture with less stirring, and pairs beautifully with sweet shrimp, pops of green peas, and smoky bacon. This one-pan meal is elegant enough for company but simple enough for a busy Tuesday.
Ingredients
- 4 slices bacon (about 4 oz / 115 g), chopped
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 small shallot, finely chopped (about ¼ cup / 40 g)
- 2 cloves garlic, minced
- 1 cup (200 g) orzo pasta
- ½ cup (120 ml) dry white wine (see Tips for substitution)
- 3 cups (720 ml) low-sodium chicken or vegetable broth, kept warm
- 1 cup (150 g) frozen peas, thawed
- ½ cup (50 g) grated Parmesan cheese, plus more for serving
- 2 tbsp (30 g) unsalted butter
- 1 tbsp fresh lemon juice (about ½ lemon)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Cook the bacon in a large skillet or Dutch oven over medium heat until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Season the shrimp lightly with salt and pepper. Add them to the same skillet in a single layer (work in batches if needed). Cook for 1–2 minutes per side until just pink and opaque. Transfer to a plate; set aside.
- Reduce the heat to medium-low. Add the shallot to the skillet and cook, stirring, for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Add the orzo and toast, stirring constantly, for 1–2 minutes until lightly golden. Pour in the white wine and stir, scraping up any browned bits from the bottom. Cook until the wine is mostly absorbed, about 1 minute.
- Begin adding the warm broth one ladleful (about ½ cup / 120 ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the orzo is al dente and creamy, about 15–18 minutes. You may not need all the broth.
- Stir in the peas, Parmesan, and butter until the butter melts and the cheese is fully incorporated. The mixture should be loose and creamy; add a splash of broth if too thick.
- Return the shrimp and bacon to the pan, along with the lemon juice. Stir gently to warm through, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with parsley and extra Parmesan if desired.
Tips
- Keep the broth warm in a saucepan over low heat while you cook. Adding cold broth will lower the pan temperature and slow down the cooking, making the orzo gummy.
- Do not overcook the shrimp. They cook quickly and can turn rubbery if left in the pan too long. Remove them as soon as they turn pink.
- If you don’t drink wine, substitute an equal amount of extra broth plus 1 teaspoon of lemon juice or white wine vinegar for brightness.
- Use a wide, heavy-bottomed pan (like a Dutch oven) so the orzo cooks evenly and the liquid reduces at a steady pace.
Serving Suggestions
Serve this orzo risotto as a main course with a simple green salad dressed in lemon vinaigrette and crusty bread to soak up any extra sauce. It also works as a side dish alongside roasted chicken or grilled fish.
Variations
- Vegetarian: Omit the bacon and use vegetable broth. Add 1 cup (150 g) of sautéed mushrooms with the shallots for extra savoriness.
- Add greens: Stir in 2 cups (60 g) of baby spinach at the end until wilted.
- Swap the protein: Use diced cooked chicken or seared scallops instead of shrimp.
- Herb boost: Add 1 teaspoon of fresh thyme or ½ teaspoon of dried tarragon with the shallots.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, add a splash of broth or water and warm gently in a skillet over medium-low heat, stirring often, until hot (165°F / 74°C if reheated fully). You can also microwave in 30-second bursts, stirring between. The texture will be slightly less creamy but still delicious.
Frequently Asked Questions
Can I use regular rice instead of orzo? No, this recipe specifically uses orzo pasta. If you swap in rice, the cooking time and liquid ratio will change completely; use a risotto recipe designed for rice instead.
Do I need to rinse the orzo before cooking? No, do not rinse. The surface starch helps create the creamy texture, just like Arborio rice in traditional risotto.
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or place in a bowl of cold water for 15–20 minutes. Pat dry before seasoning and cooking.
Why is my orzo mushy? You likely added too much broth at once or stirred too little. Add the broth gradually and stir frequently to encourage creaminess without overcooking the pasta.
Can I make this ahead? It’s best fresh, but you can prepare it up to the point of adding the shrimp and bacon, then reheat gently with extra broth and finish with the shrimp and bacon just before serving.
What can I use instead of Parmesan? Pecorino Romano or Grana Padano work well. For a dairy-free option, use nutritional yeast to taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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