Sauté the onion, the spring onions and the garlic in olive oil.
Add the orzo pasta, stirring and add the wine.
Once the alcohol is evaporated, add the chopped tomatoes, the bay leaf, the basil, the salt and pepper to taste.
Then add little by little the fish broth stirring until all of the broth is absorbed.
Two or three minutes before removing the food from the heat, add the shrimp.
Let the shrimp turn pink- don’t over cook.
Remove the pan from the heat, add the Gruyere cheese and butter, stir well to coat the ‘Kritharoto’ and serve on a hot dish.