← All recipes

Orzo Risotto W/ Spicy Rock Shrimp, Mussels & Peas

Orzo Risotto W/ Spicy Rock Shrimp, Mussels & Peas is a new text import recipe made with Cumin Seed, Fennel Seed, Whole Oregano, Ground Cinnamon, and Pure Ancho Chile Powder. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1 tsp
• 2 tsp
• 1/2 tsp
• 1 tbsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   For The Risotto-- 1 1/2 Cups Orzo

2. 2

   Garnish

3. 3

   Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander, cayenne and salt in a spice grinder or mortar and pestle and grind finely.

4. 4

   Dry rock shrimp with paper towels and toss with spice mixture to evenly coat.

5. 5

   Saute quickly in olive oil until just done and set aside.

6. 6

   Add remaining scallions and garlic to a deep saucepan along with mushrooms and saute in olive oil until lightly colored.

7. 7

   Add orzo and continue to cook for a minute or two.

8. 8

   Mix remaining 1/2 cup white wine and stock together and warm.

9. 9

   Add 1/2 of this mixture to orzo and cook, stirring occasionally over moderate heat until most of liquid is absorbed.

10. 10

    Add remaining stock mixture in 1/2 cup increments, stirring until liquid is absorbed.

11. 11

    When orzo is tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock shrimp.

12. 12

    Add a bit of stock if necessary to keep mixture loose.

13. 13

    Serve immediately in warm bowls topped with mussels and garnished with fried capers and basil sprigs, if desired.