Orzo Risotto with Shrimp, Peas & Bacon
This post may contain affiliate links. Read my full disclosure policy.
Creamy orzo with tender shrimp, smoky bacon, sweet peas, and a hint of Cajun spice—easy enough for a weeknight, special enough for company.
If you love risotto but not the constant stirring, this orzo “risotto” is for you. The rice-shaped pasta cooks right in the broth, turning creamy and tender with mostly hands-off cooking. Shrimp, crispy bacon, sweet peas, and a touch of Creole seasoning give it plenty of flavor and a bit of Southern flair. It’s simple, satisfying, and a nice change from the usual.
“This was absolutely delicious—a restaurant quality meal.”
What You’ll Need To Make Orzo Risotto with Shrimp, Peas & Bacon
- Bacon – Adds smoky, savory depth.
- Shrimp – The main protein; these are extra-large shrimp (you’ll get 21 to 25 per pound). You can leave the tails on for a prettier presentation or remove them for easier eating.
- Orzo – Cooks up creamy, risotto-style without the fuss.
- Onion & garlic – Build the flavor base.
- Chicken broth – Infuses the orzo with flavor as it cooks.
- Cajun or Creole seasoning, salt & pepper – Bring warmth, flavor, and a subtle kick.
- Peas – A pop of sweetness and color (no need to thaw).
- Butter & lemon juice – For richness and brightness at the end.
- Fresh chives – A fresh, mild oniony finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Crisp the bacon. Melt 1 tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate and set aside.
Step 2: Cook the aromatics. Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook for another minute, just until fragrant—don’t let it brown.
Step 3: Toast the orzo. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. This step adds a subtle nutty flavor.
Step 4: Simmer the orzo. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and let it simmer, stirring once or twice, until the orzo is creamy and just about tender, about 10 minutes.
Step 5: Add the shrimp and peas. Stir the shrimp and peas into the orzo. Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
Step 6: Finish the dish. Remove the pot from the heat and stir in the remaining tablespoon of butter, the lemon juice, and the chives. Just before serving, fold in the crispy bacon. Serve and enjoy!
You May Also Like
Orzo Risotto with Shrimp, Peas & Bacon
Ingredients
- 2 tablespoons unsalted butter, divided
- 5 slices (5 oz) bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups orzo
- 4 cups chicken broth
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ teaspoons Cajun or Creole seasoning, such as Emeril's Essence
- 2 lb extra-large, (21/25) shrimp, peeled and deveined, thawed if frozen
- 1 cup frozen green peas (no need to thaw)
- 2 tablespoons fresh lemon juice, from 1 lemon
- 3 tablespoons chopped fresh chives
Instructions
- Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
- Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
- Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
You’re a genius; best shrimp recipe EVER! Everyone loves it so much!
Très bonne recette! facile à faire.
This is a winner. I made it with a few modifications. Eliminated the peas as neither of us are a big fan. I reduced the butter to make it a bit healthier. It still was rich, possibly because we make our own chicken stock which is richer than commercial. Also felt the Cajun seasoning and cheese added just enough salt, for our tastes at least. I loved that the shrimp could just be cooked in the orzo. Next time I may steep the shrimp shells in the stock for a bit before beginning.
Hi Jenn. What diameter of pot would you recommend to make a half order? I have a Dutch oven that looks smaller than yours, but I’m not sure how much smaller. Looking forward to trying it. I love this kind of thing.
Jim
Hi Jim, I’d recommend a 3-1/2 to 4-quart pot or Dutch oven. Hope you enjoy!
Absolutely wonderful Jenn
Another winner, & perfect recipe, Jenn. So simple and a great weeknight recipe and the flavors, well, it was like a party in my mouth! Here is the best part, I had to pick someone up from the airport @ 8pm and then I wanted dinner on the table quickly after returning home. So, I prepared this dish up to the point of having toasted the Orzo. When I got back home from the airport, I microwaved the chicken broth while getting the pot with Orzo back up to temperature. Then, Viola, an awesome dinner on the plate in under 20 minutes from getting in the house. Aside from how well this worked out, practically speaking, the DISH IS PHENOMENAL. I added a little extra stock so it wouldn’t all absorb and the extra “gravy” was a nice touch. So flavorful.
Risotto literally means rice. Interesting titling choice.
Good morning Jenn, wondering if I can use shallots instead of the onion. If so how much. Thanks in advance,
Sure, Arlene, and I’d use the same amount. Please LMK how it turns out!
This was fantastic, and easy to make with stuff I usually have on hand. Thank you!
Made this tonight and it was absolutely delicious!!!! I added steamed asparagus to the dish but otherwise followed the recipe as is! My son loved it and I’m sure it will be a staple moving forward since it was so tasty and easy!!! Thank you, Jenn!