One Pot Sausage Orzotto
This risotto made with orzo is labeled by my nephew as an easy dinner that he'd be happy eating every week. Plus it has big flavor from sausage.lemon and thyme and is so simple. The whole dish comes together in one pot which means an easy cleanup.
Servings 4
Ingredients
- 1 T olive oil
- 1 lb ground Italian sausage i use mild but can use spicy
- 1 T unsalted butter
- 1 shallot minced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh thyme minced; or ½ tsp dried
- ½ cup white wine
- ½ lemon zested and juiced
- 1 ½ cup orzo pasta
- 3 ½ cups chicken stock
- 1 cup fresh grated parmesan
Instructions
- Heat a large skillet or braiser over medium high heat. Add the olive oil. Once shimmering, place the sausage in the pan. I like to press down on it with the back of my wooden spatula to flatten it as much as possible across the bottom of the pan to help it cook more evenly.1 T olive oil, 1 lb ground Italian sausage
- Once the sausage is cooked (about 8 minutes or so), use a slotted spoon to remove it to a paper towel-lined plate to drain.
- Melt the butter in the hot pan. To it, add the chopped shallot and season with dried thyme, salt and pepper. Cook until translucent about 4 minutes. Add the garlic and saute for 30 seconds or so.1 T unsalted butter, 1 shallot , ½ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons fresh thyme
- Pour in the white wine and lemon juice. Cook for 2 minutes to allow the alcohol to cook off.½ cup white wine, ½ lemon
- Add the orzo to the pan and toast over medium-high heat until the pasta becomes slightly golden.1 ½ cup orzo pasta
- Pour in ½ cup of chicken stock. Lower the heat and stir a bit as the pasta absorbs the stock. Right before it looks to be completely absorbed, add in another ½ cup of stock. Repeat this process until the last ½ cup remains.Hold onto this especially if you're making it ahead. The whole cooking process should take about 15 minutes.3 1/2 cups chicken stock
- Taste the orzo for texture. If needed and serving immediately, pour in the remaining broth. If making ahead, use that remaining broth to help reheat the orzotto before serving.
- Stir in freshly grated parmesan, the lemon zest and additional fresh thyme and parsley as desired. Taste for seasoning.1 cup fresh grated parmesan
Notes
- Eliminate the extra 2 minutes of simmer time if not using the wine.
