Orzo Risotto With Sausage and Artichokes

READY IN: 45mins
Recipe by IngridH

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.

Top Review by lazyme

This was really good. I used hot Italian sausage but did everything else as directed. I love orzo and risotto (other than the attention that it demands). I especially enjoyed the artichokes in this. Thanks so much IngridH for a nice keeper. Grandson kept 'sampling' when it was done and took most of it home with him, lol. Made for ZWT7 by a fellow Emerald City Shaker.

Ingredients Nutrition


  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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