Creamy Italian Sausage and Leek Orzo
A creamy, one-pan Italian sausage and leek orzo cooked risotto-style with chicken stock and finished with heavy cream — a comforting 30-minute dinner packed with flavor.
Servings: 2 people
Calories: 584kcal
Ingredients
- ¾ cup Orzo Pasta
- 3 Italian Sausages casing removed
- 1 Small Leek thinly sliced
- 2 Garlic Cloves minced
- 1½ cups Chicken Stock (approx., adjust as needed)
- ⅓ cup Heavy Cream
- Pinch Chili Pepper Flakes
- Salt & Black Pepper to taste
Instructions
- In a large skillet over medium heat, crumble and cook the sausage until golden and fully cooked. Remove excess fat if needed.
- Add sliced leek and cook until soft and slightly caramelized. Stir in garlic and cook briefly until fragrant.
- Add the dry orzo directly into the pan. Stir for 1–2 minutes to lightly toast it — this step enhances flavor.
- Pour in warm chicken stock and bring to a gentle simmer. Stir occasionally and cook until the orzo is tender and creamy (about 8–10 minutes).
- Stir in heavy cream and a pinch of chili flakes. Adjust salt and pepper.
- Serve immediately. The texture should be creamy and slightly loose — like risotto.
Video
Notes
- Keep the texture slightly loose: Orzo continues to absorb liquid as it cools. Remove from heat while still creamy, not thick, for the best final consistency.
- Use warm stock: Adding warm (not cold) stock helps the orzo cook evenly and prevents the temperature from dropping too quickly.
- Adjust cream to taste: For a lighter dish, reduce the cream slightly. For extra richness, add a spoonful of mascarpone or Parmesan at the end.
- Reheating tip: Add a splash of stock, milk, or water when reheating to restore the creamy texture.
- Best served fresh: While leftovers are good, this dish has the best texture immediately after cooking.
Nutrition
Calories: 584kcal | Carbohydrates: 37g | Protein: 21g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 103mg | Sodium: 790mg | Potassium: 527mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1331IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 3mg
