I was really happy with the way this one turned out. It's pretty light - the cheese and lemon end up providing most of the taste. Good for making on a summer day...
Ingredients:
I cup orzo
1 1/4 cup spinach
1 cup uncooked shrimp
3 tablespoons butter
1/2 cup chopped onion
2 cloves chopped garlic
1 leek, chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
1 can chicken broth
3/4 cup white wine
salt and pepper to taste
Directions:
Add the garlic and onion to 1 1/2 tablespoons butter in deep-frying pan and brown. Add the orzo and fry for 3-4 minutes until grains are somewhat browned. Pour can of chicken broth + one cup of water on top, bring to boil, stir and then simmer.
While orzo cooks, devein shrimp and fry in the rest of the butter. Once pink, add white wine, spinach, leeks and lemon juice. Simmer until spinach is cooked. Once the broth has cooked the orzo, add the rest of the ingredients and stir together. Serve with parmesan cheese and lemon zest on top
