Sausage and Fennel Orzotto

Name: Sausage and Fennel Orzotto
Ingredients: 3 1/2 cup chicken broth (low sodium); 2 Tbsp olive oil; 1 lb. Italian sausage; 2 cups fennel (sliced / reserve fronds); 1 cup onion (diced); 2 tsp garlic (minced); 1/2 tsp red pepper flakes; 1/2 tsp thyme; 2 cups dried orzo pasta; 1/2 cup dry white wine; 1/2 cup Parmesan (grated); 2 Tbsp butter; 1/4 cup parsley (chopped); 2 tsp. lemon zest; salt & pepper (to taste)

Published July 26, 2016 | By admin

Submitted by: Jan Hurwitz Lot # 343

Ingredients

3 1/2 cup chicken broth low sodium
2 Tbsp olive oil
1 lb. Italian sausage
2 cups fennel sliced / reserve fronds
1 cup onion diced
2 tsp garlic minced
1/2 tsp red pepper flakes
1/2 tsp thyme
2 cups dried orzo pasta
1/2 cup dry white wine
1/2 cup Parmesan grated
2 Tbsp butter
1/4 cup parsley chopped
2 tsp. lemon zest
salt & pepper to taste

Servings:

Units:

Submitted by: Jan Hurwitz Lot # 343

Ingredients

3 1/2 cup chicken broth low sodium
2 Tbsp olive oil
1 lb. Italian sausage
2 cups fennel sliced / reserve fronds
1 cup onion diced
2 tsp garlic minced
1/2 tsp red pepper flakes
1/2 tsp thyme
2 cups dried orzo pasta
1/2 cup dry white wine
1/2 cup Parmesan grated
2 Tbsp butter
1/4 cup parsley chopped
2 tsp. lemon zest
salt & pepper to taste

Servings:

Units:

Instructions

Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.