Orzo Risotto with Sausage and Artichokes
Indulge in the luxurious, velvety charm of this Orzo Risotto with Sausage and Artichokes—a one-pan masterpiece that combines creamy comfort with bold Mediterranean flavors. Toasted orzo pasta takes the spotlight in this dish, absorbing rich chicken broth and a splash of dry white wine to achieve a risotto-like consistency without the hassle of constant stirring. The savory depth of Italian sausage and the tangy brightness of tender artichoke hearts create a perfect harmony, while grated Parmesan and a touch of butter deliver a luscious finish. Topped with a sprinkle of fresh parsley, this easy weeknight dinner is packed with gourmet appeal and ready in just 40 minutes. Perfect for those seeking hearty, flavorful meals with a sophisticated twist!
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 0.5 pound Italian sausage (casings removed)
- 1 cup artichoke hearts (canned or frozen, quartered)
- 4 cups chicken broth
- 0.5 cup dry white wine
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 0.5 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through, about 5–7 minutes. Remove the sausage from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the orzo to the pan and stir to coat it in the oil, toasting it lightly for 2–3 minutes.
Pour in the dry white wine and cook, stirring constantly, until most of the liquid is absorbed.
Begin adding the chicken broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the orzo is tender and creamy, about 15–20 minutes. You may not need all the broth, or you may need to add a little more if the orzo isn’t fully cooked.
Once the orzo is cooked, stir in the browned sausage and artichoke hearts. Cook for an additional 2–3 minutes to heat the artichokes through.
Remove the pan from heat and stir in the unsalted butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and black pepper to taste.
Garnish with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 4.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
