Orzo Risotto With Sausage and Artichokes

Total Time
45mins
Prep 0 mins
Cook 45 mins

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 Nutrition

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.
Most Helpful

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.

lazyme May 28, 2011

Very easy and filling. I halved the recipe and omitted the peas (not a fan) and the chives (didn't have). I also threw in some mushrooms, which I cooked with the onion, and some diced tomato, which I added with the artichokes. Thanks for posting.

Renegade Chef April 29, 2009

Delicious comfort food. I actually used a mixture of italian sausage and already cooked, diced chicken that I had, and it was a nice mixture. I did have to add more liquid and cook my pasta a little longer. All in all, a tasty dish that I will make again. Thanks, Ingrid!

Recipe Reader February 02, 2009