Description
Warm, garlicky, and saucy, this one-pan orzo is comfort food that comes together quickly with savory Italian sausage, fragrant garlic, and silky Parmesan.
Ingredients
Scale
- 450 g (1 lb) Italian sausage, casings removed
- 300 g (1 1/2 cups) dry orzo pasta
- 900 ml (3 3/4 cups) chicken stock
- 240 ml (1 cup) heavy cream
- 80 g (3/4 cup) finely grated Parmesan cheese
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- Salt and black pepper, to taste
- Fresh parsley, optional, for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the Italian sausage, breaking it into pieces, until no pink remains.
- Add the butter, chopped onion, and minced garlic; sauté until the onions are translucent.
- Add the orzo and toast for 1–2 minutes until lightly golden.
- Deglaze the pan with white wine (optional) and add the chicken stock. Bring to a gentle simmer, cover, and cook until orzo is nearly al dente.
- Stir in the heavy cream and Parmesan cheese until melted and glossy. Season to taste.
- Let sit covered for a few minutes to thicken slightly. Serve with parsley if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. This dish can also be made vegetarian by replacing sausage with sliced mushrooms.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg