Orzo Risoto With Sausage and Artichokes

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb Italian sausage, sweet, casings removed
• 1 onion, large, thinly sliced
• 1 garlic clove, large, minced
• 1 1/2 cups orzo pasta (10 ounces)
• 2 cups chicken stock or low sodium chicken broth
• salt and pepper
• 1 cup marinated artichoke, drained and quartered
• 1 cup frozen baby peas
• 3 tablespoons chives, snipped
• 6 tablespoons parmesan cheese, grated, plus more
• parmesan cheese, for serving

Directions

1. 1

   Heat the oil in a large skillet.

2. 2

   Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.

3. 3

   Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.

4. 4

   Add the orzo and cook, stirring, about 3 minutes.

5. 5

   Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Add the sausage, artichokes, peas, chives, and parmesan to the orzo.

8. 8

   Cook, stirring until heated through, about 4 minutes.

9. 9

   Serve immediately, passing extra grated cheese at the table, if desired.