Shrimp and Mushroom Orzo Risotto

Our shrimp and mushroom orzo risotto is cheesy, buttery and deliciously rich. With luxurious chunks of shrimp, creamy orzo, Parmesan & sautéed mushrooms; this is a dinner you wont want to miss!

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You may have noticed my last few posts have been shrimp recipes. That’s how much of a fan I am 😂. And shrimp risotto is one of my favorite “Treat yourself” meals to make. Especially if I have shrimp, mushrooms, stock and Parmesan on hand.

I normally don’t have Arborio rice at home, so I do substitute it with white rice or orzo! Orzo is a rice-shaped pasta that can be a quick and flavorful alternative to Arborio. I also make a homemade shrimp shell stock to create a creamy, flavorful texture.

This delicious orzo risotto recipe is perfect for a special occasion. Serve for date night, an anniversary, a dinner party or when you need something buttery and rich in your life!

Checkout a few of my favorite Shrimp recipes next…

• Gochujang Honey Glazed Shrimp 
• Easy Shrimp Cakes
• Honey Garlic Glazed Shrimp
• Zesty Shrimp Scampi Tacos
• Simple Shrimp Shell Broth

Shrimp and Mushroom Orzo Risotto

Serves 2

Ingredients

• 16 large shrimps; thawed, peeled and deveined. Pat dry with paper towels
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 cup orzo; uncooked
• 1/2 yellow onion; peeled & minced
• 1/2 tsp Italian season
• 1 vegetable bullion cube (shrimp or chicken work well too)
• 1 cup baby Bella mushrooms; cleaned & thinly sliced
• 1/4 cup grated Parmesan cheese + more for topping
• 2 garlic cloves; peeled & minced
• 3 – 3-1/2 cups warm seafood stock (I use homemade shrimp shell stock)
• 2 Tbsp unsalted butter
• Cooking Oil
• Salt & Pepper

Instructions

1. In a small bowl, add 1/2 tsp paprika, 1/2 tsp cumin and a pinch of salt and pepper. Give it a good toss.
2. In a large skillet over medium high heat, pour 1 Tbsp oil. Once hot, add the shrimp and evenly coat with the seasoning mixture. Cook 3- 4 minutes per side; depending upon their size (do in batches if needed). Turn off heat and add the shrimp to a bowl; set aside.
3. Add 1 tsp cooking oil in a large pan over medium-high heat. Add the sliced mushrooms and cook 5-7 minutes; stirring occasionally. Season with salt and pepper and add the mushrooms to a bowl. Set aside.
4. Heat 2 tsp cooking oil and 1 TBSP butter in same pan over medium-high heat. Add the minced onion and Italian seasoning. Mix well and cook 4-5 minutes; stirring occasionally. Stir in the uncooked orzo and minced garlic. Season with a pinch of salt and pepper and stir for 1 minute.
5. Add 1/2 cup of the warm stock to the pan with the orzo mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock adding 1/2 cup at a time. Stirring until the liquid has mostly absorbed until mixture is creamy, 16-20 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid.) Turn off heat.
6. Stir in 1 TBSP butter, the mushrooms, and 1/4 cup Parmesan until combined. Taste and season to preference with salt and pepper. Top with cooked shrimp and a sprinkle of Parmesan. Enjoy!

Checkout a few of my favorite Shrimp recipes next…

• Gochujang Honey Glazed Shrimp 
• Easy Shrimp Cakes
• Honey Garlic Glazed Shrimp
• Zesty Shrimp Scampi Tacos
• Simple Shrimp Shell Broth

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