Seafood Orzo Risotto
"Recipe source: Cypriana cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (584.8 g)
- Calories 629.8
- Total Fat - 8 g
- Saturated Fat - 1.6 g
- Cholesterol - 178.7 mg
- Sodium - 425.3 mg
- Total Carbohydrate - 91.4 g
- Dietary Fiber - 12.5 g
- Sugars - 6 g
- Protein - 43.4 g
- Calcium - 147.3 mg
- Iron - 5.9 mg
- Vitamin C - 46.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large skillet over medium heat add some oil and then the onion, stir frying the onion for about 5-10 minutes or until soft and then add 2 garlic cloves, the orzo and the paprika and cook stir frying for a few minutes and then add the tomatoes, wine and saffron.
Step 2
Cook until wine is reduced until almost gone and then add 1 quart of the chicken stock/broth and lower heat to a simmer.
Step 3
Add the remainder of the stock in batches until the orzo is cooked through (this will take 20-30 minutes). Remove pan from heat.
Step 4
Stir in parsley and chili flakes and let it rest.
Step 5
In a clean pan add some olive oil over medium low heat and then stir in fennel seeds the 1 garlic clove. Add the seafood and stir fry for a minute. Stir in peas and 1 tablespoon water and cover cooking for a few minutes. Remove lid and discards any mussels/clams which do not open. Stir in the ouzo and reduce until almost gone. Remove from heat.
Step 6
Pour seafood contents into the orzo mixture, tossing to combine.
Step 7
If too thick you may need to add more stock. Pour into large serving bowl or platter, topping with some more parsley, a bit of olive oil and some lemon juice.
Tips
No special items needed.
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