Easy One Pot Italian Sausage Orzo with Spinach and Parmesan
Servings: 6
Equipment
- large pot or soup pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 medium red, yellow or orange bell pepper, diced
- salt and pepper, to taste
- 4 cloves garlic, minced
- 1 lb ground Italian sausage (mild, sweet or hot)
- 1 cup uncooked orzo
- 2 cups chicken stock
- ¼ cup dry white wine, such as Sauvignon Blanc
- 1 cup frozen spinach
- 1 15.5 oz can cannellini beans, drained and rinsed
- 1 tablespoon prepared pesto
- 1 cup heavy cream
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon crushed red pepper flakes (if you're spice-averse, reduce the amount)
- 1 cup grated parmesan cheese, plus more for serving
Instructions
- 1. In a large pot or soup pot, heat the olive oil over medium heat. 2. Add the onion and peppers, and season with salt and pepper. Cook, stirring occasionally until slightly softened, 5 minutes. 3. Add the garlic and cook until just fragrant, 30 seconds. 4. Add the sausage and cook, breaking up as you go, until not pink remains, 5 minutes. 5. Turn to medium-high heat. Add the orzo, chicken stock, and wine. Cook, stirring occasionally until orzo is cooked to al dente, 10-12 minutes. Be sure to stir often to ensure the orzo doesn't stick to the bottom of the pot. 6. Once orzo is al dente, turn heat back down to medium. Add the heavy cream, frozen spinach, beans, pesto, nutmeg and red pepper flakes. Stir and cook until warmed through, and slightly thickened 3-5 minutes. 7. Fold in parmesan and serve!