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Submitted by: Jan Hurwitz Lot # 343
- 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:
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Submitted by: Jan Hurwitz Lot # 343
Servings:
Units:
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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.
