Orzo is a quick-cooking pasta that is shaped like rice. In this recipe, the orzo and sausage cook together in chicken broth, resulting in a creamy, risotto-like dish in under 30 minutes and all in one skillet.
2 teaspoons olive oil
6 ounces chicken sausage, such as Sweet Italian, cut into ¼-inch slices
½ cup chopped onion
1 cup whole-wheat or white orzo
3 cloves garlic, minced
2 ½ cups low-sodium chicken broth
¼ teaspoon crushed red pepper, plus more for garnish, optional
Pinch of salt, optional
1 pound broccolini, trimmed, or 4 cups broccoli florets or green beans
¼ cup grated Parmesan cheese, plus more for garnish
2 teaspoons lemon zest
Heat oil in a 12-inch cast-iron or other large heavy skillet over medium-high heat. Add sausage and onion; cook, stirring occasionally, until the sausage is browned, 3 to 4 minutes.
Add orzo and garlic; cook, stirring, for 1 minute more.
Stir in broth, crushed red pepper, and a pinch of salt. Bring to a boil. Stir in broccolini (green beans or broccoli). Reduce heat, cover and simmer until the orzo is tender, 8 to 10 minutes.
Uncover and continue cooking until the broth is absorbed.
Stir in Parmesan and lemon zest. Taste and adjust seasoning, if needed.
To serve, top with additional Parmesan and crushed red pepper, if desired.
Yield: 4 1½-cup servings
Nutrition Facts per 1½ cup serving: 333 calories; 10g fat(3 g sat); 10g fiber; 42g carbohydrates; 18g protein; 46mg cholesterol; 4g sugars (0g added sugars); 457mg sodium