Orzo Risotto With Sausage and Artichokes

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.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 main dish servings

Ingredients

• 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

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.