Sausage, Corn, and Spinach Orzo
Sausage, Corn, and Spinach Orzo brings together savory sausage, sweet corn, and fresh spinach in a creamy, Parmesan-infused sauce with Italian herbs. It’s hearty and has a perfect risotto-like creaminess!
Nutrition Facts
Ingredients
Instructions
In a large, nonstick pot, heat oil over medium-high. Add sausage, letting it sear for about a minute per side. Break and crumble sausage with a wooden spoon, cooking it through. Season with salt and pepper (I use 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir in frozen corn and sauté for 2 minutes. Transfer this mixture to a bowl, cover with foil, and set aside. Don’t wipe out the pot.
Return the pot to the burner over medium heat. Add butter and onions and sauté until they begin to turn golden. Mix in minced garlic, stirring for 30 seconds. Sprinkle the flour over the onions and garlic, cooking and stirring for 1 minute. Gradually stir in chicken stock, ensuring no lumps form. Once smoothly incorporated, mix in milk, orzo, Italian seasoning, garlic powder, and onion powder.
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Note 1: This is meant to be a creamy recipe, so use whole milk for best results. 2% will work, but the dish will be less creamy. Unfortunately, skim milk and dairy milk alternatives don’t work the same in this recipe.
Note 2: Although orzo looks a bit like rice, it’s not a grain and won’t cook the same as rice in this recipe. You can find orzo in the pasta aisle of most grocery stores. Don’t add the entire box; only use 1-1/2 cups. I would not recommend any substitutes for orzo pasta—it takes on a risotto-type creamy consistency that is not well duplicated with different (larger) pasta.
Note 3: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t melt into the sauce nicely.
Storage: Cool leftovers, then store in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave with a splash of milk or stock for creaminess.
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Reviews from the Original Source
This was delicious! I used half the milk and added a diced jalepeno to the onions for some added heat. I’ll definitely be making this again.
I am about to move so I’ve been doing a pantry/ fridge clean out and this recipe was perfect for using what I already had. However I missed the fact that I had maybe 1/3 a cup of risotto. I used Israeli couscous instead and it was perfect! I was nervous it wouldn’t be the same but I think texture wise it was spot on and a great sub! I had to add about 1 cup of milk and 15 mins total cooking time.
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