One-Pot Sausage and Orzo Stew
with Garlic Bread
This one pot Italian orzo stew will whisk you off to the Italian countryside with flavours reminiscent of Nonna's kitchen. The slow-cooked flavours of sausage, crushed tomatoes and basil all come together in only 20 mins!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Orzo
(Contains Wheat)
7 g
Basil
100 g
Ricotta Cheese
(Contains Milk)
113 g
Baby Spinach
56 g
Onion, chopped
1 tbsp
Garlic Puree
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
370 mL
Crushed Tomatoes
2 unit
Ciabatta Roll
(Contains Gluten)
113 g
Mushrooms
2 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.
Quarter mushrooms. Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then Italian sausage, mushrooms and onions. Cook, breaking up sausage with a spoon, until no pink remains, 3-4 min.**
Add crushed tomatoes, broth concentrate, orzo, half the garlic puree and 1 1/2 cups water (dbl for 4 ppl) to the pot. Bring to a boil over high heat, stirring constantly. Once boiling, reduce to medium-low. Cook, stirring constantly, until orzo is tender and stew has thickened slightly, 8-10 min. (NOTE: Stirring constantly keeps the orzo from sticking to the bottom of the pot). Season with salt and pepper.
While stew cooks, halve ciabatta. Stir together remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush cut sides of ciabatta with garlic oil. Transfer ciabatta to a foil-lined baking sheet, cut-side up. Broil in the middle of the oven, until ciabatta is golden-brown, 2-3 mins. (TIP: Keep your eye on the garlic bread, so they don't burn!)
Thinly slice basil. Stir together ricotta, Parmesan and basil in a medium bowl. Season with salt and pepper.
Add spinach to the pot with stew. Stir, until wilted 1-2 min. Divide sausage orzo stew between bowls. Dollop ricotta mixture over top. Serve with garlic bread on the side, for dipping.
