One-Pot Italian Sausage Orzo

One-Pot Italian Sausage Orzo

Name: One-Pot Italian Sausage Orzo with spinach & corn
Total time: 35 min
Yield: 2
Cuisine: Americaine
Ingredients: 250 g Dinde hachée; 170 g Orzo; 1 cs Bouillon de poulet en poudre; 113 g Maïs en grains; ¼ tasse(s) Parmesan, râpé; 56 g Bébés épinards; 1 pièce(s) Courgette; 1 pièce(s) Oignon jaune; 2 cs Propagation de l'ail

with spinach & corn

Obtenez jusqu'à $140 de réduction

You’re going to love this easy, creamy and delicious one-pot orzo dish made with mild Italian sausage, spinach and corn . Topped with a dusting of grated Parmesan. This dish is giving us risotto vibes, with a lot less fuss!

Allergènes:

Blé

•Soya

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson6 minutes

DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Dinde hachée

170 g

Orzo

(Contient Blé)

1 cs

Bouillon de poulet en poudre

(Contient Soya Peut contenir Sésame, Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde)

113 g

Maïs en grains

¼ tasse(s)

Parmesan, râpé

(Contient Lait)

56 g

Bébés épinards

1 pièce(s)

Courgette

1 pièce(s)

Oignon jaune

2 cs

Propagation de l'ail

(Contient Soya Peut contenir Lait, Soya, Sulfites)

Informations nutritionnelles

Énergie (kcal)750 kcal

Graisses24 g

dont saturés6 g

Glucides93 g

dont sucres16 g

Fibres8 g

Protéines42 g

Cholestérol115 mg

Sel1050 mg

Gras Trans0.1 g

Potassium1200 mg

Calcium350 mg

Fer5 mg

Ustensiles

•Grande casserole

•Cuillères à mesurer

•Verre doseur

Instructions

Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 portions).
Cut zucchini into 1/2-inch pieces.

In a large pot, heat 2 tsp (4 tsp) oil over medium-high heat.
When the pot is hot, add sausage and onions. Season with salt and pepper.
Cook for 4-6 min, breaking up sausage into smaller pieces, until no pink remains.**

To the pot, add orzo, zucchini, corn, chicken stock powder and 2 1/2 cups (4 1/2 cups) water.
Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook for 10-12 min, stirring occasionally*, until orzo is tender but still firm to the bite.

Roughly chop spinach.
Add spinach, garlic spread and half the Parmesan. Season with salt and pepper. Stir to combine.
Remove the pot from heat. Cover for 2 min, until spinach wilts. (TIP: Let orzo rest covered for another 1-2 min, if needed, for orzo to absorb more liquid.) Stir once more before serving.
Divide orzo between bowls. Sprinkle with remaining Parmesan.
Enjoy!