Ingredients:

  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 lb (450g) Italian Sausage (Sweet or Hot), casings removed
  • 1/2 tsp Dried Oregano
  • Pinch Red Pepper Flakes (optional)
  • 1 cup (180g) Orzo Pasta (risoni)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 4 cups (950 ml) Hot Chicken Stock (low sodium preferred)
  • 4 oz (115g) Fresh Spinach, roughly chopped
  • 1/4 cup (60 ml) Double Cream (Heavy Cream) or Mascarpone Cheese
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese, plus extra for serving
  • 1 Tbsp Fresh Parsley, chopped (for garnish)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat Stock and Prep: Pour the chicken stock into a small saucepan and bring it to a gentle simmer. Keep the stock hot. Dice the onion and mince the garlic.
  2. Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook until thoroughly browned and no pink remains (approx. 6–8 minutes). Drain off most of the excess fat, leaving about 1 tablespoon.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until soft and translucent (4 minutes). Add the minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Toast the Orzo: Add the dry orzo pasta to the pan. Stir constantly for 1–2 minutes, allowing the pasta grains to toast lightly.
  5. Deglaze (If using wine): Pour in the white wine. Bring it to a rapid simmer and scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce fully until almost evaporated (about 2 minutes).
  6. Add Stock Gradually (First addition): Add 1 cup of the hot stock to the pan. Stir continuously until the stock is almost completely absorbed by the orzo (approx. 3–4 minutes).
  7. Continue Cooking: Repeat the process, adding 1 cup of stock at a time, allowing each addition to absorb before adding the next. Continue until the orzo is tender (al dente). This usually takes 15–20 minutes and requires about 3.5 to 4 cups of stock total.
  8. Stir in Greens and Cream: Reduce the heat to low. Stir in the spinach until wilted (1 minute). Stir in the heavy cream (or mascarpone) and the grated Parmesan cheese until melted and smooth.
  9. Rest and Season: Turn off the heat. Cover the pan loosely and let the orzotto rest for 5 minutes. Taste and adjust seasoning with salt and pepper.
  10. Serve: Garnish with fresh parsley and extra Parmesan cheese before serving.