Orzo Broccoli Risotto with Sausages

I guess this isn't really a risotto, as risotto is made with rice and orzo is pasta. But having said that - it works in the same way, has a fantastic texture and it a lovely change. Also - you can just pour the stock in and let it simmer for 15 minutes, rather than having to stand over it stirring for ages. Which is definitely a bonus for me. A nice, simple, filling meal this dish can also be eaten the next day for lunch. And its lovely cold too!

I have served this risotto with sausages, but its also lovely with a piece of pan fried chicken breast.. or a couple of lamb chops.

Ingredients:              

1 cup orzo pasta
1 onion, chopped
1 clove garlic, chopped
1 tbsp. olive oil
2 tbsp. butter
1/2 head broccoli, in florets
1 1/2 cups chicken stock
1/2 cup white wine
2 tbsp. parmesan, finely grated
salt & pepper
chives, chopped, to garnish
a few sausages of your choice

Method:

Fry the onion and garlic in a sauté pan in the oil for 4 minutes, or until the onion is translucent. Add the butter and melt. Then add the orzo and stir fry for a few minutes. Add the wine and let that boil for a minute to cook of the alcohol and then add the stock. Bring to the boil, add the and leave to simmer, stirring occasionally.

Steam (or boil) the broccoli for 4 minutes and add to the risotto along with the parmesan and salt & pepper.

You can have the sausages in the oven while you are making the risotto. I tend to bake them in the oven for 35 minutes on 200 C.

Serve with the chopped chives and a little more parmesan on top. Lovely!