Orzo Risotto With Sausage And Artichokes Recipes

ORZO RISOTTO WITH SAUSAGE AND ARTICHOKES

Steps:

• Heat the oil in a large skillet.
• Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
• Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
• Add the orzo and cook, stirring, about 3 minutes.
• Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
• Season with salt and pepper.
• Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
• Cook, stirring until heated through, about 4 minutes.
• Serve immediately, passing extra grated cheese at the table, if desired.

ORZO RISOTTO

Steps:

• Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

ITALIAN SAUSAGE ORZO

Steps:

• In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid., In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.

ORZO RISOTTO

Steps:

• cook orzo in large pot of boiling,salted water according to package directions.
• drain and rinse under cold water.
• transfer orzo into large saucepan and add broth and garlic.
• simmer and stir till stock is absorbed.
• stir in cheeses,and butter.
• season with salt and pepper to taste.
• serve immediatly.

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO

Steps:

• Cook orzo according to package directions and set aside.
• In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
• Add stock and bring to a boil.
• Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
• Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
• Sprinkle parmesan cheese over risotto and top with scallops or shrimp.