Garlic Parmesan Sausage Orzo (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 cups (400g) uncooked orzo
02 -
1.3lb (600g) ground sausage meat
03 -
3 1/2 cups (875ml) chicken stock, plus more if needed
04 -
1 cup (250ml) heavy/double cream, at room temperature
05 -
1/2 cup (120ml) dry white wine
06 -
3/4 cup (60g) freshly grated parmesan
07 -
2-3 tbsp finely diced fresh parsley
08 -
1 small bulb garlic
09 -
Olive oil, as needed
10 -
Salt & pepper, as needed
# Steps to Follow:
01 -
Slice the tip off the garlic bulb to expose the cloves and drizzle with olive oil. Wrap in foil, then place in the oven at 180°C (356°F) for 50-60 minutes until soft, golden brown, and caramelized. Leave to cool for a few minutes, then squeeze out the cloves. Sprinkle with a pinch of salt and mash with a fork until smooth.
02 -
Heat a drizzle of olive oil in a large deep pan or pot over medium-high heat. Tear small chunks from the sausage meat and add to the pan. Fry until deep golden with a crust. Pour in the dry white wine and reduce the heat slightly to medium. Simmer until the wine mostly evaporates, scraping up any browned bits from the bottom of the pan.
03 -
Stir in the orzo, then pour in the chicken stock and heavy cream. Stir well and bring to a simmer. Reduce the heat slightly and cook until the orzo is al dente and the sauce thickens to a risotto-style consistency, stirring occasionally.
04 -
Stir in the roasted garlic, parmesan, and parsley. Taste and adjust seasoning with salt and pepper as needed. Add a splash of stock or water if the sauce becomes too thick. Serve with extra parsley and parmesan, if desired.
# Additional Notes:
01 -
Ensure the cream is at room temperature to prevent curdling when mixed with the stock.
02 -
Use freshly grated parmesan for the best results, as pre-grated varieties may not melt smoothly.