Creamy Italian Orzo

 

Main Ingredients (Serves 4–5):

• 1 lb ground Italian sausage (mild or spicy)
• 1½ cups orzo pasta (uncooked)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Optional Add-Ins:

• 1 cup baby spinach (stirred in at the end)
• ½ cup sun-dried tomatoes or halved cherry tomatoes
• Crushed red pepper flakes (for heat)
• Zest of 1 lemon for brightness

Step-by-Step Instructions:

1. Sauté the sausage
Heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook until browned, breaking it up with a spoon—about 5–7 minutes.

2. Add aromatics
Stir in diced onion and cook 2–3 minutes. Then add garlic and Italian seasoning; cook until fragrant, about 1 minute.

3. Stir in orzo
Add the uncooked orzo and toss to coat in the sausage mixture. Toast for 1–2 minutes to develop flavor.

4. Simmer with broth
Pour in chicken broth, stir, and bring to a boil. Reduce heat to a gentle simmer and cover. Cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.

5. Add cream and cheese
Stir in the heavy cream and Parmesan. Let it simmer another 2–3 minutes until the sauce thickens. Season with salt and pepper to taste. This is where you can add the additions too. I will be adding a bag of baby spinach.

6. Garnish and serve
Top with chopped herbs and extra cheese if desired. Serve hot and creamy!