ORZOTTO GAMBERETTI E CAVOLFIORE (orzo pasta, shrimp & cauliflower) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- ½ lb orzo pasta
- 1/2 lb cauliflower-cleaned, cut into florets and steamed
- ½ lb shrimp
- 1 pouch of saffron
- 2 scallions
- 3 tblsps extra virgin olive oil
- Vegetable broth
- Parmigiano-reggiano
- 1/ cup dry white wine
- Fresh parsley
Directions
- Place 2 tablespoons olive oil in sauté pan Chop scallions finely. Heat oil and place in scallions. Saute till they begin to turn golden. Add in ½ of teamed broccoli, uncooked orzo pasta to toast, stir with wooden spoon Pour in white wine let liquid evaporate. Then add in 1 cup vegetable broth and stir with wooden spoon. Using the same technique as cooking risotto, add in ½ cup of vegetable broth when liquid evaporates and repeat until orzo is al âdenteâ (following cooking time directions on orzo package). Five minutes before cooking time is up- add in remaining steamed cauliflower, steamed, cleaned shrimp, packet of saffron. Stir until saffron is well blended in.
- When finished cooking, remove from heat. Place 1 tsp butter on top, stir in. Sprinkle with freshly grated parmigiana-reggiano cheese, and finely chopped parsley. Stir. Let sit one minute before serving. For serving idea, serve in small glasses. Top with one whole shrimp and a cauliflower floret for decoration
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 999g | |
| Calories 1677 | |
| Calories from Fat 434 | 26% |
| Total Fat 49.2g | 62% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 1387mg | 58% |
| Potassium 1249mg | 36% |
| Total Carbs 183.18g | 49% |
| Dietary Fiber 8.0g | 27% |
| Sugars 10.64g | 7% |
| Protein 78.15g | 125% |
