“Risotto” with Shrimp and Roasted Asparagus

Thank you to soupbelly.com!! I’ve been craving risotto recently (Probably from all the Hell’s Kitchen I’ve been watching…talk about a guilty pleasure…) but don’t have the time to make a real risotto with the hectic insanity that is the summer festival. This is a mock risotto that uses orzo instead of rice so it cooks in a third of the time. Not to mention, it’s delicious!

Read on for the recipe and photos…

Ingredients (serves 4 – 6 people)

10 oz. orzo

16 asparagus stalks

12 shrimp, thawed and deveined

1/2 onion, finely chopped

1 clove garlic, finely chopped

olive oil

32 oz. light & fat free chicken broth

1 lemon, juiced

2 oz. soft cheese (I used Laughing Cow)

Grated Parmesan and parsley for garnish

Salt & Pepper to taste


  • Heat oven to 400F. Trim asparagus ends then chop stalks into 1 – 2″ pieces. Drizzle with olive oil, salt, and roast for 10 minutes on a baking sheet. Set aside
  • In a pot, add orzo, onion, garlic, and 2 tsp. olive oil. Pour enough chicken broth to fully immerse ingredients PLUS another inch. Cook on high until boiling. Lower heat to simmer, stirring occasionally.

  • Shell and devein the shrimp. Season with salt and pepper. Set aside.

  • Keep adding chicken broth as the orzo soaks in the liquid. Continue stirring for about 15 minutes until pasta is al dente.
  • Add soft cheese, lemon, and 2 tsp. olive oil. Stir until cheese has melted and the orzo is creamy.

  • Add shrimp and stir for 2 – 3 minutes until cooked.

  • (The shrimp are their own thermometer! Once they’ve turned entirely pink, they should be done. So cool! *geeks out*)

  • Take off the heat and stir in asparagus pieces. Serve with Parmesan and parsley as garnish.

2 Responses to ““Risotto” with Shrimp and Roasted Asparagus”
  1. This looks great! 😀

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