| Servings |
|
Ingredients
- ½ yellow onion chopped
- 2 large cloves of garlic minced
- 2 T olive oil
- 1 t saffron threads
- 295 G orzo
- 560 mls chicken stock
- 250 G asparagus trimmed and cut into 1” pieces
- 250 G sugar snap peas
- 250 G cleaned raw large shrimp cut across in half
- Salt and pepper to taste
Ingredients
|
|
Instructions
- In a large pan soften the onion, garlic and saffron threads in the olive oil
- Mix in the orzo and add the stock. Bring to the boil. Then reduce the heat and simmer until partially cooked, about 8 minutes
- Add the asparagus and peas and simmer for a further 3 minutes
- Add the shrimp and cook until opaque (4 minutes or so)
- Season with salt and pepper and serve