One-Pot Orzo with Sausage, Spinach and Corn
You'll enjoy this simple, creamy, and delicious one-pot orzo with chicken sausage, onions, spinach, and corn, topped with grated Parmesan.
Yield: 4
Materials
- 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
Instructions
- Remove the sausage from its casing and place it in a heavy-bottomed sauce pot or Dutch oven.
- Cook for 5 minutes over medium-high heat, breaking it up with a wooden spoon.
- Add the onion and corn (no need to defrost) and cook for 10 minutes.
- Add the orzo and chicken broth, mix, and bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes, stirring every few minutes and scraping the bottom of the pot to prevent the orzo from sticking.
- Remove from the heat, mix in the spinach, and cover for a few minutes, until wilted.
- Sprinkle with freshly grated parmesan and black pepper to taste, and serve.