Sausage and Orzo “Risotto”
- ½ tbsp oil
- 3 pork sausages, skin removed and cut into chunks
- 1 chopped onion
- 1 chopped celery stalk
- 150g orzo
- 500ml veg stock
- 2 tbsp soft cheese
- 15g chopped parsley
- 30g rocket leaves
- 2 cherry tomatoes, quartered
- Heat the oil in a large frying pan and cook the onion, celery and sausage meat for about 5 mins, or until the sausage is golden.
- Add the pasta and the stock, then simmer for 15 mins or until the orzo is al dente. Remove from the heat, stir through the cheese and the parsley, then serve with a heap of the rocket leaves and a few tomato quarters on top.
20 mins
2 serving