Creamy Sausage Orzo with Leeks
Creamy sausage orzo cooked in one pan with sweet leeks, garlic, and herbs, then finished with cream, parmesan, and lemon for a cozy, comforting dinner.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter (30 grams)
- 2 medium leeks (washed well, halved lengthwise and sliced)
- 450 grams sausages casings removed (see notes)
- 3 cloves garlic finely chopped
- ¼ - ½ teaspoon red pepper flakes
- 1 tablespoon fresh thyme or rosemary leaves finely chopped
- 300 grams orzo (about 1¾ cups)
- 750 ml chicken stock
- ½ cup cream
- 50 grams parmesan finely grated
- 1-2 tablespoons fresh lemon juice
- ½ teaspoon black pepper (plus more to taste)
- salt to taste
Instructions
- Heat the olive oil and butter in a large, wide sauté pan over medium-low heat.
- Add the leeks with a good pinch of salt and cook gently for 15 - 20 minutes, stirring often, until very soft and glossy. They will be starting to color slightly.
- Set aside in a bowl and add a knob of butter to the pan if it is dry. Turn the heat up to medium-high.
- Add the sausage meat and cook for 5 minutes, pressing it into the pan in larger pieces and letting it sit so it can develop some color. Once the underside is golden, turn the pieces over and cook until browned.
- Lower heat slightly, then add the garlic, chilli flakes, and thyme/rosemary. Cook for 30 seconds until fragrant.
- Add the orzo to the pan and stir to coat, cooking for 1-2 minutes.
- Add the chicken stock and bring to a very gentle simmer, adjust heat as needed. It should just be at a very delicate bubble.
- Cook for about 10 minutes, stirring often so the orzo doesn't stick, until it is just tender and the sauce has thickened.
- Add the cream, leeks, lemon juice, and pepper and mix well. Cook gently for a further 2–3 minutes until glossy. The orzo should look slightly loose.
- Sprinkle the grated parmesan on top and mix through to melt. Taste for seasoning and serve immediately.
Video
Notes
Leeks - Cook the leeks low and slowly so they turn soft and silky, not fried.
Sausages - I used pork and fennel sausages, but anything you really like the flavor of will work. Press the sausage into the pan in larger pieces, almost like flat meatballs, and let them brown properly for the best flavour.
Stir often - Stir the orzo regularly so it doesn’t stick and releases starch for a creamier sauce.
Gentle heat - Keep the heat low once the orzo goes in so it cooks evenly and doesn’t reduce too quickly.
Finish loose - Take it off the heat while it still looks a little looser than you want to serve, as it thickens quickly as it sits.
Optional greens - A handful of baby spinach can be folded in at the end if you’d like to add some greens.