Grammy's Kitchen · Risotto · Orzo Risotto with Shrimp, Peas & Bacon
One of 89 risotto recipes we measured
78 cooks on www.onceuponachef.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 0% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter, (divided) |
| 709 g | 5 slices (5 oz) bacon, diced |
| 150 g | 1 medium yellow onion, (finely chopped) |
| 6 g | 2 cloves garlic, (minced) |
| 1 1/2 cups orzo | |
| 960 g | 4 cups chicken broth |
| Heaping 1/2 teaspoon salt | |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 1 1/4 teaspoons Cajun or Creole seasoning, (such as Emeril's Essence) | |
| 907 g | 2 lb extra-large (21/25) shrimp, (peeled and deveined, thawed if frozen) |
| 145 g | 1 cup frozen green peas ((no need to thaw)) |
| 31 g | 2 tablespoons fresh lemon juice, (from 1 lemon) |
| 19 g | 3 tablespoons chopped fresh chives |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m usually a tremendous fan of Jen’s recipes but this one was just mediocre. While the flavor was nice, I had to siphon off almost 3/4 cup of liquid remaining after the orzo and the shrimp were cooked because it was so soupy - there was nothing creamy about i” — a cook, 3.0★
“What a simple yet delicious meal! I had to use basmati rice instead of orzo, and it still turned out great! The leftovers reheated nicely by adding some water to the pan and covering it to steam for 10 minutes. Everyone agreed that we need to have this again.” — a cook, 5.0★