My F&W
quick save (...)
Orzo Risotto with Sausage and Artichokes
© Lauren Volo

Orzo Risotto with Sausage and Artichokes

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

Slideshows: More One-Pot Meals

  1. 2 tablespoons extra-virgin olive oil
  2. 1 pound sweet Italian sausage, casings removed
  3. 1 large white onion, thinly sliced
  4. 1 large garlic clove, minced
  5. 1 1/2 cups orzo (10 ounces)
  6. 2 cups chicken stock or low-sodium broth
  7. Salt
  8. freshly ground pepper
  9. 1 cup marinated artichokes, drained and quartered
  10. 1 cup frozen baby peas
  11. 3 tablespoons snipped chives
  12. 6 tablespoons grated Parmesan, plus more for serving
  1. In a deep, 10-inch skillet, heat the oil. Add the sausage and cook over high heat, pressing to flatten, until cooked through, 10 minutes. Transfer to a plate, leaving the fat in the pan. Break the sausage into bite-size pieces. Add the onion and garlic to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, 4 minutes. Add the orzo and cook, stirring, for 3 minutes. Add the stock and 2 cups of water and cook, stirring constantly, until the orzo is al dente and suspended in a thick creamy broth, about 15 minutes. Season with salt and pepper.
  2. Add the sausage, artichokes, peas, chives and cheese to the orzo. Cook, stirring, until the peas are heated through and the cheese is melted, about 4 minutes. Serve the orzo risotto in bowls, passing extra cheese at the table.

Suggested Pairing

Jammy, dark-fruited Primitivo.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(5)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.