Ever have one of those nights where you’re staring into the fridge, willing a delicious dinner to magically appear? You want something cozy and satisfying, but you don’t have hours to spend stirring a pot. Well, honey, let me introduce you to your new best friend: this Chicken Sausage & Mushroom Orzo Risotto. It’s got all the creamy, comforting vibes of a traditional risotto without all the fuss. And honestly, isn’t that what we’re all looking for on a busy weeknight?
Top Reasons To Make It
- It’s a one-pan wonder. Less time washing dishes means more time for you.
- The orzo cooks right in the same skillet, soaking up all that incredible flavor from the sausage and mushrooms.
- It comes together in about 30 minutes, making it a perfect solution for those hectic evenings.
- It’s the ultimate comfort food. Creamy, savory, and so darn good.
Ingredients
- 1 tbsp olive oil: For sautéing and building flavor.
- 1 lb Italian-style chicken sausage, casings removed: Adds hearty, savory flavor without the pork.
- 8 oz cremini mushrooms, sliced: Brings an earthy, umami depth.
- 1 small yellow onion, diced: The aromatic base for our dish.
- 2 cloves garlic, minced: Because everything’s better with garlic.
- 1 cup uncooked orzo pasta: The star that gives us that risotto-like creaminess.
- 2 ½ cups chicken broth, plus more as needed: Replaces wine for a rich, neutral cooking liquid.
- 1 tsp balsamic vinegar: Adds a touch of acidity to balance the richness.
- 1 cup fresh baby spinach: For a pop of color and nutrients.
- ½ cup grated Parmesan cheese: For that essential salty, creamy finish.
- 2 tbsp fresh parsley, chopped: A bright, fresh garnish.
- Salt and black pepper to taste: To make all the flavors sing.
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken sausage, breaking it up with a spoon, and cook until nicely browned, about 5-7 minutes.
- Add the mushrooms and onion to the skillet. Cook, stirring occasionally, until the vegetables have softened and the mushrooms have released their liquid, about 5-6 minutes.
- Stir in the garlic and cook for just one more minute, until fragrant.
- Add the dry orzo to the skillet and stir to coat it in the oil and pan drippings, toasting it for about 1 minute.
- Pour in the chicken broth and balsamic vinegar. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook, stirring frequently, for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. If it looks too dry before the orzo is cooked, add a splash more broth.
- Remove the skillet from the heat. Stir in the fresh spinach until it wilts, then fold in the Parmesan cheese. Season with salt and plenty of black pepper.
- Garnish with fresh parsley and serve immediately. So good.
Variations & Substitutions
- Not a mushroom fan? Swap in a diced bell pepper or some sun-dried tomatoes.
- For a kick, use a spicy chicken sausage or add a pinch of red pepper flakes.
- Need a dairy-free option? Nutritional yeast can stand in for the Parmesan cheese.
- Feel free to use turkey sausage or a plant-based sausage alternative to mix things up.
- Turn it into a soup! Add an extra 3-4 cups of broth for a delicious Italian Sausage Orzo Soup.
Tips For Success
- Stir, stir, stir! This is the key to getting that creamy texture without the orzo sticking to the pan.
- Use a good, flavorful chicken broth. Since we’re not using wine, the broth is doing all the heavy lifting.
- Don’t skip toasting the orzo. That quick minute in the pan adds a wonderful nutty flavor.
- Have your ingredients prepped and ready to go before you start cooking. It makes the process so smooth.
- And remember, the orzo will continue to absorb liquid as it sits. It’s perfectly normal to add a little extra broth when reheating leftovers.
Cooking Method Notes
This recipe is designed for a standard stovetop skillet, but you can absolutely adapt it! For an even easier hands-off approach, you can combine all the ingredients (except the spinach and cheese) in a rice cooker or an Instant Pot. Use the ‘rice’ or ‘pressure cook’ setting for about 5-6 minutes, then let the pressure release naturally before stirring in your final ingredients.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. To reheat, the best method is on the stovetop over low heat with a small splash of broth or water to loosen it up again. You can also use the microwave, stirring every 30 seconds until hot. I don’t recommend freezing this one, as the creamy texture of the orzo can become a bit grainy when thawed.
Frequently Asked Questions
- Can I use a different type of pasta? While orzo is key for the risotto-like texture, you could try this with another small pasta like ditalini for a different take on a sausage orzo pasta dish.
- Is this recipe healthy? I’d say so! Using lean chicken sausage and loading it up with veggies like mushrooms and spinach makes these chicken orzo recipes healthy and satisfying.
- What can I serve with this? It’s a complete meal all on its own! But a simple side salad or some crusty garlic bread is never a bad idea.
- Can I make this creamy chicken sausage orzo ahead of time? You can brown the sausage and chop the veggies ahead of time to make the actual cooking process even faster when you’re ready to eat.