Shrimp and orzo risotto with saffron and lemon from Cook’s Country Magazine, Aug/Sep 2019

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Notes about this recipe

  • Eat Your Books

    This recipe appears in the "30-Minute Supper" insert opposite page 16.

  • Crazy4cookbooks on February 28, 2026

    This comes together easily, and is special enough for guests, without being overly time consuming. Orzo less fussy than risotto. The published recipe calls for 4 cups broth, which makes a looser dish than pictured. If you want drier orzo, 3 cups also works. I think dish is enhanced with a garnish of Parmesan. Smoked paprika can substitute for saffron if desired

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