Orzo Risotto with Shrimp, Peas & Bacon
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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!
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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.
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I’m sorry to write that this recipe won’t earn a place in our rotation. It sounded so yummy, but we didn’t find it that flavorful. We did not get a layering of flavor. There was heat from the creole spice, but there just wasn’t any depth of flavors. I agree with others that the broth wasn’t completely absorbed, though we were okay with that. I just served it in bowls. Jenn, we have loved most of the recipes we have tried but unfortunately not this one.
Hi Jenn …
I haven’t logged on in a while (we have horses and occasionally go on long horse treks in the high country in the Sierras-we live in Cali).
I was so excited to see this recipe waiting for me in my emails!
Currently my pantry has a choice of traditional white rice or Arborio rice.
Would either of these work? I’d like to make this for tonight’s dinner.
Thanks,
Lisa
Hi Lisa, I think I’m too late to help for last night’s dinner – sorry! Unfortunately, neither traditional or arborio rice would work here. Now at least you have time to get some orzo! 🙂
I made this last night and it was another winner. The only thing I did differently was marinate the shrimp in oil, cajun seasoning and salt beforehand. I then broiled the shrimp for a short time – I’ve had not so good experiences in the past with adding the raw, unseasoned shrimp to other recipes and we’ve never liked how it turned out. So I thought I would try this out and it was yum! I still added the same amount of cajun seasoning to the broth/orzo mixture, not taking into account the marinated shrimp, so the dish came out spicy for me and the kids, but my husband loved it. So that would be the only thing I would do different next time. I added the broiled shrimp and let it cook per the recipe and the texture was perfect. Thanks again Jen! I’ve also preordered your next cookbook – can’t wait to get it! Loved the first one!
This was really good! My Cajun seasoning has salt in it, so I left out the added salt. My only other change was using thawed, precooked shrimp, because I was feeling lazy. It worked great!
I followed the recipe as presented and it was delicious! This dish had wonderful flavor and texture; it was another winning recipe and we’ll definitely be making it again.
This recipe sounds so good on paper, it was easy to follow and finished well. However I felt it lacked flavor and therefore was mediocre. I could elevate this but I have several other go-to shrimp dishes. I appreciate your sharing Jenn.
Yum! Made this last night and enjoyed it very much. It had a nice smoky heat with the creole seasoning. Thanks for another great recipe that I will be adding to my rotation!
Great recipe but the title was really misleading. I wanted to make this for my elderly parents and my one year old who loves risotto but my dad with health conditions who can not see wound up making this and added the spices. I had no idea, I printed the recipe based on your title and description. It bothered my elderly parents and gave my one year old a stomach ache! Other than that I loved it and my Indian husband will too but please next time be more clear in the title for the unassuming elderly people!
Correction: Orzo!
Delicious! Made as written
No need to adjust a thing
What size Dutch oven do you use?
So glad you liked it! That’s a 5.5-quart Dutch oven.
I am not a fan of butter. I bake with it, but I will try to avoid it if possible in cooking because I don’t the smell or taste. Can I substitute olive oil?
Sure, Cindy, that should be fine. Hope you enjoy!
Jenn,
You are my “go to” when I want to try something new. I made this on Sunday evening for friends and it is definitely a keeper. I followed the directions exactly as written and it turned out perfect. It was quick and easy, simple yet yummy with lots of flavor. Thanks!