Orzo with salsiccia and mushrooms
Recipe for creamy orzo with salsiccia, mushrooms and spinach.
Servings 4 people
Calories 814kcal
Ingredients
- 300 g salsiccia fresh Italian pork sausages
- 250 g mushrooms, quartered
- 1 onion, finely chopped
- 3 cloves garlic, sliced
- 100 ml white wine (optional)
- 400 g orzo
- 800 ml stock
- 100 ml cream whipping or double cream
- 70 g Parmesan, finely grated
- 6 sprigs fresh basil, leaves only
- 75 g fresh spinach
- 1 handful parsley, finely chopped
- Salt and freshly ground pepper
- Oil
Instructions
- Squeeze the sausage meat out of the casings and, if it is in very large lumps, chop it roughly with a knife.
- Fry the sausage meat in a splash of oil for 4-5 minutes, then add the mushrooms and fry until they brown. Season with freshly ground pepper and a little salt.
- Add the onion and garlic and fry until the onion is translucent, then pour in the white wine and let it reduce.
- Add the orzo along with about 600 ml of the stock and let it simmer - just like a risotto.Keep adding more stock a little at a time until all the stock has been used and the orzo is almost tender.
- Stir in the cream together with the Parmesan, then fold the basil leaves, spinach and parsley into the dish.Stir until the leaves have wilted.
- Season to taste with salt and freshly ground pepper before serving.
Nutrition
Calories: 814kcal | Carbohydrates: 85g | Protein: 34g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1591mg | Potassium: 823mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2909IU | Vitamin C: 11mg | Calcium: 286mg | Iron: 3mg