Orzo Risotto with Sausage, Mushroom, Leek & Asparagus
This delightful pasta dish uses orzo instead of rice to mimic traditional risotto but takes significantly less time to prepare. The recipe features Italian sausage, mushrooms, leeks, and asparagus—adding incredible flavor and texture that everyone will love. It makes a generous amount with plenty of leftovers but can easily be halved.
Equipment
- 1 Large deep skillet pan
- 1 Small pot
Ingredients
- 2 cups orzo
- 9 cloves garlic
- 1 shallot
- 2 leeks
- 1 bunch asparagus
- 1 cup white wine the drier the better! I used a cheap bottle of Pinot Grigio.
- 6 Italian sausages I used a mixture of hot and mild ones
- 3 cups chicken stock
- 8 oz baby bella mushrooms white button mushrooms would work well too
- 3 tbsp butter salted
- 1/2 cup fresh Italian parsley
- 1 tbsp extra virgin olive oil
- 1 cup freshly grated parmesan cheese I recommend not purchasing pre-grated cheese and just grate it yourself fresh.
- 1/8 tsp salt Really to your discretion and taste preference.
- 1/8 tsp pepper Really to your discretion and taste preference.
Instructions
Prep the Add-Ins
- Sausage: Grill or pan-fry your sausages until fully cooked through and nicely browned. Let them rest a moment, then slice into thin rounds.
- Asparagus: Trim and chop the asparagus into 1-inch pieces. Blanch in boiling water for 30–40 seconds until they turn a vibrant green. Immediately transfer to a bowl of ice water to stop the cooking. Set aside.
- Garlic & Mushrooms: Finely dice 1 clove of garlic and sauté it gently in ½ tablespoon of butter over low heat. While that’s going, slice your mushrooms thinly and add them to the pot. Cook until all the moisture has evaporated and the mushrooms are golden and tender. Remove from heat and set aside.
- Leeks: Slice the leeks in half lengthwise, then cut into 1½-inch pieces. Sauté them in a bit of olive oil until they get a bit of a char. This adds a beautiful smoky edge to their sweetness.Once everything is cooked and prepped, set it aside—it’s risotto time!
Make the Orzo Risotto
- Toast the Orzo: In a large pan, toast the orzo over low to medium heat, stirring constantly to avoid burning. This step adds a subtle nuttiness and helps prevent the dish from turning mushy later on.
- Sauté the Aromatics: Mince the remaining garlic cloves and thinly slice the shallot. In a deep pan, melt the rest of the butter and cook the garlic and shallot over low-medium heat for about 8 minutes, until soft and fragrant.
- Deglaze with Wine: Pour in the white wine and let it simmer for a few minutes, allowing the alcohol to cook off and the flavors to meld.
- Cook the Orzo: Add the toasted orzo to the pan and begin ladling in warm chicken stock gradually, stirring often. Keep the heat at medium-low and continue adding stock slowly as the orzo absorbs it, just like you would with traditional risotto.
- Check for Doneness:The orzo should be al dente—tender but with a slight bite in the center.
Bring It All Together
- Gently fold in the sliced sausage, blanched asparagus, sautéed leeks, and garlicky mushrooms. Stir everything together so it’s evenly combined and warmed through.
- Mix in the grated parmesan cheese, then season with salt and pepper to taste.
- Just before serving, stir in some freshly chopped Italian parsley for a pop of freshness.
- Plate it up and finish with extra parmesan and parsley on top.