Ingredients:

  • 1 lb (450g) smoked sausage or kielbasa, sliced into ½-inch rounds
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 ½ cups (280g) orzo pasta, uncooked
  • 3 ¼ cups (770ml) low-sodium chicken broth
  • ½ teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (25g) grated Parmesan cheese, plus extra for serving
  • 1–2 tablespoons chopped fresh parsley, for garnish
  • Optional: Red pepper flakes, lemon zest, 5 oz (140g) baby spinach or frozen peas

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add sausage and cook, turning occasionally, until browned on all sides. Remove sausage from the pan and set aside.
  2. Reduce heat to medium. Add butter to the pan. Once melted, add the onion and cook until softened and translucent. Add the garlic and cook until fragrant, being careful not to burn it.
  3. Add the orzo to the pan and stir continuously for 1-2 minutes, until lightly toasted and fragrant.
  4. Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook until orzo is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
  5. Stir the browned sausage back into the orzo mixture. Mix in Parmesan cheese. If using spinach or peas, add them now and stir until wilted/heated through. Adjust seasoning as needed.
  6. Garnish with fresh parsley, a sprinkle of lemon zest (optional), and extra Parmesan cheese. Serve hot.