You’re going to love this easy, creamy and delicious one-pot orzo made with chicken sausage, onions, spinach and corn topped with grated Parmesan.
Ingredients
- 14 ounces mild Italian chicken sausage
- ½ medium yellow onion, chopped
- 1 cup frozen corn kernels
- 1 cup dry orzo
- 3 cups low sodium chicken broth
- 3 cups packed baby spinach
- ¼ cup freshly grated parmesan
- Freshly ground black pepper
Directions
- Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven.
- Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon.
- Add the onion and corn (no need to thaw) and sauté for 10 minutes.
- Add the orzo and chicken broth, stir to combine then bring to a boil.
- Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
- Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
- Top with freshly grated parmesan and black pepper, to taste and serve.
