Orzo Risotto with Sausage and Artichokes

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Slideshows: More One-Pot Meals 

By Grace Parisi
March 2008

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Credit: © Lauren Volo

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • Add the sausage, artichokes, peas, chives and cheese to the orzo. Cook, stirring, until the peas are heated through and thecheese is melted, about 4 minutes. Serve the orzo risotto in bowls, passing extra cheese at the table.

Suggested Pairing

Jammy, dark-fruited Primitivo.

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