Orzotto with Zucchini, Lemon, and Shrimp
30—40 MinCreamy, saffron-kissed orzo cooked risotto-style with zucchini, juicy shrimp, and a splash of coconut milk – fresh, elegant, and weeknight-friendly.
Ingredients 4 Portions
- 2 Zucchini
- 230 gshrimp, peeled and deveined
- 2 tspGrill Vegetables Seasoning Mix
- 2 tbspolive oil
- 300 gOrzo
- 60 mlwhite wine
- 1 lemon
- 0.25 tspKotányi Saffron
- Salt and pepper, to taste
- 80 mlcoconut milk
- 30 gParmesan, plus extra for serving
Preparation
- 1
Wash and dice the zucchinis, and season the shrimp with Grill Vegetables seasoning. Soak the saffron in 50 ml water and set aside.
- 2
Heat a deep pan, add 1 tbsp oil, and cook the shrimp for about 1 minute per side. Remove and keep warm. In the same pan, add the remaining oil and cook the zucchinis over high heat for about 4 minutes, stirring occasionally.
- 3
Remove the zucchinis, then add the orzo to the pan. Stir and pour in the wine. Reduce the heat and cook for 1 minute. Gradually add hot water (about 80 ml at a time), stirring continuously until the orzo is al dente, about 12 minutes.
- 4
Return the zucchinis and shrimp to the pan, add coconut milk, and stir. Remove from heat, then add the saffron water and Parmesan. Stir once more and serve with extra Parmesan.
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