Easy Sausage and Pea Orzo Risotto

Ingredients

• 1 teaspoon olive oil
• 10 ounces Italian sausage, removed from its casing
• 1 medium shallot, minced
• 1/2 pound orzo
• 3 cups hot water or low-sodium homemade or store-bought vegetable or chicken stock
• Kosher salt and freshly ground black pepper
• 1 cup frozen peas
• 1/4 cup finely grated Parmigiano Reggiano
• A handful of chopped flat-leaf parsley, optional

Directions

Warm the oil in a medium saucepan set over medium-high heat until it shimmers. Add the sausage and cook it, crumbling it as you go, until the pink is gone. Stir in the shallot and cook until it turns translucent, about 1 minute. Pour in the orzo and the water or stock, then use a wooden spoon to loosen the browned sausage bits from the bottom of the pan. Let the mixture come to a boil, cover the pan, and lower the heat to medium-low. Cook, giving it an occasional stir, until the orzo is tender and has taken in all the liquid; if it begins to look dry or grab onto the bottom, add more liquid. Taste and season with salt and pepper. Mix in the peas and let them warm through for 1 or 2 minutes, just until thawed. Take the pan off the heat, then fold in the Parmesan and parsley. Serve right away.