Orzo Risotto
Ready In: 30 mins
Serves: 4-6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb ground pork sausage
- 1 medium onion, diced
- 1 tablespoon whole fennel seed
- 4 -6 garlic cloves, minced
- 1 red bell pepper, diced
- 1 1⁄4 cups orzo
- 2 cups chicken broth
- 1⁄8 cup cooking sherry or 1⁄8 cup brandy
- 1 (16 ounce) can diced tomatoes
- 1 tablespoon oregano
- 2 tablespoons basil
- 1⁄4 cup fresh parmesan cheese, grated
- 1⁄2 cup mozzarella cheese, grated
- 2 roma tomatoes, diced
Directions
- In large sauté pan over medium heat, brown sausage in olive oil. Add onion and fennel & cook till onion is tender.
- Add garlic and bell pepper and cook for 5 minutes.
- Stir in orzo chicken broth brandy diced tomatoes and herbs. Cook till mixture begins to thicken.
- Stir in cheeses and fresh tomatoes.
- If desired place mixture in lasagna pan, top with grated mozzarella and brown in oven for a thicker cheesier version.
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