I call this orzotto because it’s a creamy risotto-type dish. It’s as fast and easy as it is delicious.
- 4 fresh Italian sausages
- 2 cups dry orzo (I use kamut but whole wheat would be great too)
- 3 cloves garlic – crushed
- 4 cups cherry tomatoes
- 1 cup sliced pitted green olives
- 1 cup green beans
- Olive oil
- Salt and pepper to taste
- Fresh parmesan
Directions: Put a large pot of water on the stove for the orzo and set to high.
Add garlic and olive oil into a heavy bottomed skillet and set on medium high until sizzling. Add whole cherry tomatoes (I used the frozen ones from my summer harvest and put them right in frozen), chopped green beans and the sliced olives. Simmer until the juices release and ‘pop’ the cherry tomatoes with a wooden spoon. Score sausage casings and add sausages whole to the pan. Reduce heat to medium-low, cover and let simmer.
When the orzo water is boiling, make orzo according to package directions. Cook until el dente—do not overcook. When sausages are cooked through, remove from pan and set aside to rest. Drain orzo and ladle into the skillet. Stir over low heat until the liquid gets absorbed into the pasta. Add salt, pepper and olive oil to taste.
To serve, ladle orzotto into a pasta bowl and grate fresh parmesan over top. Slice the sausage and serve over the orzotto. Serves 4.