One-Pot Orzo with Sausage, Spinach and Corn
Get ready to enjoy this simple, rich, and flavorful one-pot orzo dish featuring chicken sausage, sautéed onions, fresh spinach, and sweet corn, all finished off with a sprinkle of grated Parmesan.
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Ingredients
- 14 ounces mild Italian chicken sausage
- ½ medium yellow onion
- 3 cups low sodium chicken broth
- ¼ cup freshly grated parmesan
- Freshly ground black pepper
- 1 cup frozen corn kernels
- 1 cup dry orzo
- 3 cups packed baby spinach
Equipment Needed
- Dutch Oven
Instructions
- 1
Take the sausage out of its casing and place it into a heavy-bottomed saucepot or Dutch oven.
- 2
Cook on medium-high heat for about 5 minutes, using a wooden spoon to crumble the sausage as it cooks.
- 3
Incorporate the onion and frozen corn (no need to defrost) and sauté for 10 minutes until softened.
- 4
Stir in the orzo along with the chicken broth, mix well, and bring the mixture to a boil.
- 5
Once boiling, lower the heat to medium-low and let it simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent the orzo from sticking.
- 6
Remove the pot from heat, add the spinach, stir to combine, and cover for a few minutes until the spinach has wilted down.
- 7
Finish by sprinkling freshly grated parmesan and black pepper to taste before serving.