Description
A creamy and comforting Sausage, Corn, and Spinach Orzo dish featuring savory Italian sausage, sweet corn, tender baby spinach, and a rich Parmesan cheese sauce, all cooked together for a quick and delicious meal.
Ingredients
Scale
Protein and Vegetables
- 1 pound Italian sausage (mild or spicy)
- 1 (10-ounce) bag frozen corn
- 1 cup finely diced yellow onion (1 large onion)
- 1 tablespoon minced garlic
- 2 cups baby spinach (coarsely chopped)
Dairy and Liquids
- 2 tablespoons unsalted butter
- 2 cups chicken stock (or broth)
- 2-1/4 cups whole milk
- 1 cup freshly grated Parmesan cheese (divided)
Dry Ingredients and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1-1/2 cups uncooked orzo pasta
- Salt and pepper (approximately 3/4 teaspoon salt and 1/4 teaspoon pepper, to taste)
Instructions
- Cook Sausage and Corn: In a large, nonstick pot, heat olive oil over medium-high heat. Add Italian sausage and sear for about a minute per side. Break and crumble the sausage with a wooden spoon, cooking thoroughly. Season with salt and pepper. Stir in frozen corn and sauté for 2 minutes. Transfer this mixture to a bowl, cover with foil, and set aside without wiping out the pot.
- Make Cream Sauce: Return the pot to medium heat. Add butter and sauté diced yellow onions until they turn golden. Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the onions and garlic, cooking and stirring for 1 minute to form a roux. Gradually whisk in chicken stock to avoid lumps. Once smooth, add whole milk, orzo pasta, Italian seasoning, onion powder, and garlic powder.
- Simmer: Increase heat to bring the mixture to a gentle simmer. Once simmering, reduce heat to maintain a gentle bubble. Cook for 7 minutes, stirring occasionally to prevent sticking. The orzo should be nearly tender, with the mixture still slightly soupy.
- Finish: Stir the reserved sausage and corn mixture back into the pot along with chopped baby spinach. Gradually add 3/4 cup of grated Parmesan cheese, stirring gently after each addition until fully melted into the sauce. Taste and adjust seasoning if needed.
- Serve: The dish should have a creamy, risotto-like consistency. If too thick, add a splash of milk to adjust. Serve hot, garnishing each plate with the remaining 1/4 cup Parmesan cheese for extra flavor.
Notes
- Use whole milk for a rich and creamy sauce; lower-fat milk may result in less creaminess.
- For best texture, do not overcook the orzo; it should be tender but not mushy.
- You can substitute chicken broth with vegetable broth to make the dish lighter.
- Adjust Italian seasoning and spices according to your taste preference.
- This recipe makes a comforting meal suitable for weeknight dinners and reheats well for leftovers.
