- 4
- 45 mins
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken apple sausage, casings removed
- 1 large white onion, thinly sliced
- 1 large garlic clove, minced
- 1 cup diced white mushrooms
- 1 1/2 cups orzo (10 ounces)
- 2 cups chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 1 cup marinated artichokes, drained and quartered
- 1 cup frozen baby peas
- 3 tablespoons snipped chives
- 6 tablespoons grated Parmesan, plus more for serving
Preparation
Step 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. 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 mushrooms and sauté until caramelized. 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.
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.