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.
- 2 tablespoons extra virgin olive oil
- 1 lb Italian sausage, sweet, casings removed
- 1 onion, large, thinly sliced
- 1 garlic clove, large, minced
- 1 1⁄2 cups orzo pasta (10 ounces)
- 2 cups chicken stock or 2 cups low sodium chicken broth
- salt and pepper
- 1 cup marinated artichoke, drained and quartered
- 1 cup frozen baby peas
- 3 tablespoons chives, snipped
- 6 tablespoons parmesan cheese, grated, plus more
- parmesan cheese, for serving
Directions See How It's Made
- Heat the oil in a large skillet.
- Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
- Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the orzo and cook, stirring, about 3 minutes.
- Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
- Season with salt and pepper.
- Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
- Cook, stirring until heated through, about 4 minutes.
- Serve immediately, passing extra grated cheese at the table, if desired.