Easy Sausage and Pea Orzo Risotto Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
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
Directions
Heat the oil into a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up into small pieces until no longer pink. Add the shallot and sauté until translucent, about 1 minute. Add the orzo and water or stock. Use a wooden spoon to help scrape any of the brown bits on the bottom of the pan from the sausage. Bring to a boil, then cover, and reduce the heat to medium-low. Cook, stirring occasionally, until the orzo has absorbed all the liquid and is cooked through . Season to taste with salt and pepper. Stir in the peas, and allow to cook for a minute or two just to thaw. Remove from the heat, and stir in the Parmesan and parsley. Serve immediately.