Shrimp & Italian Orzo

Recipe Directions

1. Heat a large saucepot over medium-high heat for 2 minutes. (You will cook everything in the one pot so make sure the pot is large enough). When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Pour the orzo (a) into the pot. Toast the orzo for 15-20 seconds, stirring constantly. Then remove the pot from the heat and add the chicken stock (b). Put the pot back over medium-high heat and bring up to a simmer.
2. When the orzo has started to simmer, add the butternut squash and leeks (c) to the pot. Stir to mix with the orzo and turn the heat down to medium-low to maintain a low simmer. Simmer for 10 minutes, stirring often with a wooden spoon.
3. While the orzo and vegetables are cooking, cut open the package of shrimp (d) and place on a plate. Season the shrimp with a light pinch of salt and pepper.
4. Keep an eye on the orzo mixture, if it starts to look dry, add 1-2 tbsp of water to the pot.
5. When the orzo has simmered for 10 minutes, use tongs to add the shrimp to the pot and nestle them down into the orzo mixture. Cook for about 90 seconds, or until the shrimp are white and slightly curled.
6. Then add the Italian salsa verde (e) to the pot. Gently stir to combine.
7. Spoon the orzo and shrimp mixture on to your serving plates. Add the ciliegine mozzarella (f) on top. Sprinkle toasted pumpkin seeds (g) over the dish.