When we are in a hurry; however, craving for a comforting yummy meal because is raining and thundering like hell outside, we need to cook my Orzotto. It doesn’t take any time and the creamy texture of the dish make you believe you are eating risotto, smile.
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $13.50 or $6.75 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 salmon steaks cut in 1” cubes ($4.50)
4 Jumbo shrimp ($5.80)
1 ½ tbsp. Angie’s basting olive oil (to season the salmon and shrimp) (.25)
1 tbsp. Roasted Garlic and Herbs Seasoning (or to taste) (.25)
1 cup of Orzo (.50)
3 ½ c. Chicken broth- Low Sodium ($1.50)
2 tbsp. Dry onions (.40)
1 tbsp. Goya alcaparrado olives and capers, rinsed and pat dry (.30)
Cut and season the shrimp and salmon with 1 tbsp. basting oil and Roasted garlic and Herbs.
Add ½ tbsp. basting oil to a skillet and sauté the orzo.
Add the dry onions, roasted garlic and herbs, stir.
Add the chicken broth ½ c. at a time. The idea is to keep it moist and cook the grain.
In a separate skillet, sauté briefly the salmon cubes and shrimp. Do not cook 100%.
Keep adding broth until the grain is soft to your taste. Then add the salmon cubes, alcaparrado olives and capers and shrimp. Stir until it all combines perfectly.
(If you prefer at this point before serving, grate some parmeggiano cheese on top and serve immediately.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.