Easy Sausage and Pea Orzo Risotto

Name: Easy Sausage and Pea Orzo Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams Italian sausage, removed from its casing; 2 servings Kosher salt and freshly ground black pepper; 710 milliliters hot water or low-sodium homemade or store-bought vegetable or chicken stock; 1 teaspoon olive oil; 227 grams orzo; 59 milliliters finely grated Parmigiano Reggiano; 237 milliliters frozen peas; 59 milliliters medium shallot, minced (about

Easy Sausage and Pean Orzo Risotto might be just the main course you are searching for. This recipe serves 2. One serving contains 1094 calories, 50g of protein, and 54g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of parmigiano reggiano, kosher salt and pepper, orzo, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat the oil into a medium saucepan over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the sausage and cook, breaking it up into small pieces until no longer pink.

Ingredients you will need

Sausage

Add the shallot and sauté until translucent, about 1 minute.

Ingredients you will need

Shallot

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 (add more liquid if orzo starts to dry out or stick to the bottom). Season to taste with salt and pepper. Stir in the peas, and allow to cook for a minute or two just to thaw.

Ingredients you will need

Salt And Pepper