Orzo Risotto With Sausage and Artichokes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From Food & Wine, March 2008- This is very easy to make, and yummy! If you like spicier food, use either a spicy italian sausage, or try adding some pepper flakes with the onions and garlic. I would recommend chopping the artichokes a little more finely, I found them to be too chunky as the recipe is written. Ingredients:
2 tablespoons extra virgin olive oil |
1 lb italian sausage, sweet, casings removed |
1 onion, large, thinly sliced |
1 garlic clove, large, minced |
1 1/2 cups orzo pasta (10 ounces) |
2 cups chicken stock or 2 cups low sodium chicken broth |
salt and pepper |
1 cup marinated artichoke, drained and quartered |
1 cup frozen baby peas |
3 tablespoons chives, snipped |
6 tablespoons parmesan cheese, grated, plus more |
parmesan cheese, for serving |
Directions:
1. Heat the oil in a large skillet.
2. Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
3. Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
4. Add the orzo and cook, stirring, about 3 minutes.
5. Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
6. Season with salt and pepper.
7. Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
8. Cook, stirring until heated through, about 4 minutes.
9. Serve immediately, passing extra grated cheese at the table, if desired.
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