One-Pot Orzo with Sausage, Spinach and Corn
A quick, comforting one-pot meal with savory chicken sausage, tender orzo, sweet corn and wilted spinach.
Equipment
- Dutch Oven
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
Ingredients
- 14 ounces mild Italian chicken sausage removed from casings
- 1/2 medium yellow onion chopped
- 1 cup frozen corn kernels
- 1 cup dry orzo
- 3 cups low-sodium chicken broth
- 3 cups baby spinach packed
- 1/4 cup freshly grated Parmesan
- freshly ground black pepper to taste
Instructions
- Remove the sausage from its casings and crumble it into a heavy-bottomed Dutch oven set over medium-high heat.
- Cook the sausage for about 5 minutes, breaking it up with a wooden spoon, until browned and cooked through.
- Add the chopped onion and the frozen corn to the pot and sauté for about 10 minutes until the onion is softened and the corn is heated through.
- Stir in the dry orzo and pour in the chicken broth; stir to combine and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes, stirring every few minutes and scraping the bottom to prevent sticking, until the orzo is tender and most liquid is absorbed.
- Remove the pot from the heat, stir in the packed baby spinach until wilted, then cover the pot for a couple minutes to finish wilting.
- Top with the freshly grated Parmesan and freshly ground black pepper to taste, then serve.
Notes
- Use low-sodium broth to control salt level.
- Do not thaw the corn before adding.
- Stir frequently while simmering to prevent the orzo from sticking.
- Add spinach off the heat to preserve its color and texture.