Quick Sausage Orzotto (One Pot)
This quick one pot Sausage Orzotto is a great mid-week dinner. The flavours are comforting, using pantry ingredients that I'm sure you'll have in your kitchen!
Servings: 4 people
Calories: 791kcal
Ingredients
- 400 g sausages
- 1 white onion finely diced
- 3 garlic cloves minced
- 100 g sundried tomatoes roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika sweet paprika is best but if you've got hot paprika and you love it, go for that!
- 200 g orzo
- 600 ml chicken stock
- 200 ml single cream or light cream
- ½ tablespoon balsamic vinegar
- 15 g parmesan cheese grated plus more for garnish
- 15 g basil finely sliced
Instructions
- Place a frying pan or skillet on medium heat and drizzle with 2 teaspoons of vegetable oil. Once hot, tear up the sausages into bitesized pieces and add them to the pan. Fry for a few minutes until slightly golden and seared.
- Add the chopped onions and garlic into the pan and fry for a few minutes until softened and aromatic.
- Add in the sundried tomatoes, oregano, paprika, and orzo. Fry for a couple of minutes, stirring continuously, then add in the chicken stock and cream. Season with flaky salt and ground black pepper. Leave to simmer (stir occasionally so the orzo doesn't stick to the base of the pan), for around 10 minutes until the orzo is al dente. TIP: if the orzo is sticking to the base of the pan because the liquid has reduced, add 100ml-200ml more water and stir to combine.
- Once the orzo is ready and the sauce has thickened, add in the grated parmesan and balsamic vinegar. Stir to combine, then taste and season accordingly with more salt, pepper, parmesan, or balsamic vinegar.
- Once the sausage orzo is ready, divide between 4 bowls and garnish with finely chopped fresh basil and more grated parmesan. Enjoy, my friend!!!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!
Storage: leave the sausage orzotto to cool, then place in tupperware and into the fridge for up to 3 days.
Freezing: leave the sausage orzotto to cool, then place in tupperware and into the freezer for up to 3 months (don't forget to label with name and date). Thaw/defrost in the fridge overnight before reheating.
Reheating: add a splash of milk or water into the tupperware, then leave the lid ajar and heat in the microwave for a few minutes until piping hot.
Nutrition
Calories: 791kcal | Carbohydrates: 63g | Protein: 32g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 963mg | Potassium: 1509mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1292IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 5mg