If you're looking for a hearty, flavor-packed dinner that comes together in just 30 minutes, this Sausage Orzo Risotto is about to become your new weeknight staple. Toasting the orzo before it simmers is the secret step that takes this sausage orzo dish from good to wow - it brings out a deep, nutty flavor you just can't get any other way. Toss in your favorite sausage, quick-cooking veggies, and a handful of toasted nuts, and you've got a one-pan sausage orzo dinner that's completely customizable and endlessly satisfying.
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Why You'll Love This Recipe
Toasted Orzo is a one-pan pasta dish where dry orzo is toasted until golden, then simmered in a lemon-Dijon broth until it's creamy and saucy - kind of like a stovetop risotto, but way easier. Here's why you're going to love it:
- Quick & Easy: With just 10 minutes of prep and 20 minutes of cook time, this is a legit 30-minute meal that doesn't taste like it. One pan, minimal cleanup - enough said.
- Incredibly Flavorful: Toasting the dry orzo in olive oil before adding the broth unlocks a deep, nutty flavor that makes this dish taste way more complex than the ingredient list suggests.
- Made Your Way: Between the choice of sausage, veggies, and nuts, this recipe is fully customizable to fit what's already in your fridge - making it a perfect clean-out-the-fridge kind of meal.
What is orzo?
Orzo is a type of pasta that's shaped like a large grain of rice. Despite its appearance, it cooks just like any other pasta and has a wonderfully tender, slightly chewy texture. I also love having it in my Lemon Asparagus Orzo Dish.
Ingredients you'll need
- Dry orzo: The star of the show - find this pantry ingredient in the pasta aisle, usually sold in 12-16 oz boxes.
- Olive oil: Used to toast the orzo, which unlocks that irresistible nutty depth of flavor.
- Chicken or vegetable broth: The orzo simmers in this, so it's doing a lot of flavor work - use low-sodium if you're watching your sodium content.
- Lemon juice: Fresh is best - it brightens the whole dish and balances the richness of the sausage and Parmesan.
- Dijon mustard: Don't skip this - it adds a subtle tang and complexity you'll notice but won't be able to place.
- Honey: Just a touch to balance the acidity from the lemon and Dijon - swap for maple syrup if needed.
- Dried Italian herbs: A pre-mixed Italian seasoning blend from the spice aisle works perfectly here.
- Garlic: One small clove, minced as finely as possible (a garlic press makes this even easier!). If you don't have garlic, you can sub it for a few shakes of garlic powder.
- Sausage of your choice: Italian, chicken, or plant-based all work - look for a 10-12 oz package of pre-cooked links.
- Quick-cooking vegetables of your choice: Zucchini, yellow squash, bell peppers, or mushrooms - slice into ÂĽ-inch pieces so they cook fast and evenly.
- Nuts or seeds of your choice: Pumpkin seeds, pine nuts, walnuts, almonds, or pistachios all add a wonderful crunch.
- Parmesan: Freshly grated melts more smoothly, but pre-shredded works too.
- Fresh basil: Optional, but it adds a bright, fresh finish that really ties the dish together.
Ask the Dietitian: Is Orzo healthy?
Yes! Orzo pasta is an energizing carb and is well-balanced with the other ingredients in this dish.
- Orzo provides steady energy: As a complex carbohydrate, orzo offers a sustained energy source to fuel your day. Pairing it with protein-rich sausage and healthy fats from olive oil and nuts helps slow digestion and keep blood sugar more stable - a combination research supports for better satiety and energy balance. One note: Orzo is NOT gluten-free and not suitable for those with celiac disease.
- The veggies boost fiber and antioxidants: Whatever vegetables you choose - zucchini, bell peppers, mushrooms - you're adding fiber and disease-fighting antioxidants to your plate. Studies show that a diet rich in diverse vegetables is associated with reduced risk of chronic disease.
- Nuts and seeds add heart-healthy fats: The toasted nut topping isn't just for crunch - nuts and seeds provide unsaturated fats, which are good for heart health.
Customize it your way
Like all of my recipes, this Toasted Orzo is completely customizable and easy to make substitutions. Choose your sausage, veggies, and nut topping to make it your own.
- Sausage of your choice: Italian pork sausage gives a classic, savory flavor. Chicken sausage is a leaner option, and plant-based sausage (like Beyond or Field Roast) works great for a vegetarian version.
- Vegetables of your choice: Zucchini, yellow squash, bell peppers, and mushrooms all cook quickly and pair beautifully here. Spinach or cherry tomatoes stirred in at the end are also delicious options.
- Nuts or seeds of your choice: Pumpkin seeds add a subtle earthiness, pine nuts are buttery and delicate, and pistachios bring a lovely pop of color and flavor. Walnuts or slivered almonds work great too.
- Feel free to mix up the cheese: Parmesan is the classic move, but crumbled feta, goat cheese, or a dairy-free Parmesan alternative all work wonderfully if you're looking to switch things up or need a dairy-free option.
- Feel free to keep it vegetarian: Simply swap the chicken broth for vegetable broth and use plant-based sausage - no other changes needed!
How to make Toasted Orzo
Here's how to make this easy and delicious one-pan dinner:
1. Toast the nuts
Start by adding your nuts or seeds to a large, dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until they're fragrant and lightly golden. Keep a close eye on them - nuts go from toasted to burnt quickly! Transfer to a small bowl and set aside.
2. Toast the orzo
In the same skillet, add ½ tablespoon of olive oil over medium-low heat, then add the dry orzo. Cook, stirring often, for about 3-4 minutes until the orzo turns lightly golden and smells nutty. This step is the flavor secret of this whole recipe - don't rush it or skip it! The toasting brings out a deep, nutty aroma that makes the finished dish so much more complex.
3. Simmer until creamy
Stir in the broth, lemon juice, Dijon mustard, honey, Italian herbs, minced garlic, and black pepper. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed into a creamy, saucy consistency. If the pan starts looking dry before the orzo is fully cooked, add a splash of water or extra broth.
4. Cook the sausage and veggies
While the orzo simmers, heat the remaining ½ tablespoon of olive oil in a separate large skillet over medium-high heat. Add your sliced sausage and vegetables and cook for 4-5 minutes, stirring occasionally, until they're slightly caramelized and golden at the edges. That bit of caramelization adds so much flavor, so try to resist the urge to stir too frequently.
5. Bring it all together
Once the orzo is done, spoon the sausage and vegetables right on top. Finish with the toasted nuts, grated Parmesan, and chopped fresh basil if using. Serve straight from the pan! If you want an extra kick, add some red pepper flakes on top.
Troubleshooting Tips
- Orzo absorbed all the liquid too fast? No stress - just add a splash of broth or water and stir it in. The orzo keeps absorbing liquid as it cooks, so it's better to add a little at a time than to end up with a soupy result.
- Nuts burned during toasting? It happens to the best of us! Keep the heat at medium (not medium-high) and stir constantly. If they burn, just start fresh - the flavor difference between toasted and burnt is significant.
- Sausage not browning? Make sure your pan is fully hot before adding the sausage, and resist the urge to move it around too much. Let it sit for a minute or two before stirring so it gets that caramelized crust.
Pairing
This Toasted Orzo is delicious served with a simple green salad or a glass of crisp white wine. Here are a few of my other favorite dishes to serve alongside it:
Scaling
This recipe makes 4 moderate servings, but it doubles easily if you're feeding a crowd or want generous leftovers for the week. Just make sure you use a large enough skillet so the orzo can spread out and cook evenly - overcrowding leads to uneven cooking and longer simmer times.
Storage & Meal Prep Tips
Make ahead: You can toast the orzo and prep your vegetables the night before to cut down on cook time. Store them separately in the fridge.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb liquid as it sits, so when reheating, add a splash of broth or water and warm over low heat on the stovetop or in the microwave for 60-90 seconds, stirring halfway through.
Freezer: This dish can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. Note that the texture of the orzo may be slightly softer after freezing.
Sausage Orzo Risotto with Veggies
Ingredients
Orzo Ingredients:
- 1 cup dry orzo
- ½ tablespoon olive oil
- 2 ½ cups chicken or vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 2 teaspoons dried Italian herbs
- 1 small clove garlic, minced
- Freshly cracked black pepper to taste
Sausage & Veggies Ingredients:
- ½ tablespoon olive oil
- 2 cups quick cooking vegetables of your choice, sliced into roughly ¼″ pieces (1 large zucchini (halfmoons), yellow squash, any color of bell peppers, mushrooms, or a mixture)
- 4 links sausage of your choice, 10 to 12 ounce package, sliced into ½ inch pieces (Italian, chicken, or plant-based)
Topping Ingredients:
- ½ cup nuts or seeds of your choice, (pumpkin seeds, pine nuts, walnuts, almonds, pistachios, etc.)
- ÂĽ cup grated Parmesan
- Optional: chopped basil
Instructions
- In a large skillet over medium heat, toast the nuts (see "Topping Ingredients") for 2-3 minutes, stirring frequently until fragrant. Transfer to a small bowl and set aside.
- In the same skillet, add ½ tablespoon olive oil over medium low heat and the dry orzo. Cook, stirring often, until the orzo is lightly golden and smells nutty, about 3-4 minutes.
- Stir in the broth, lemon juice, Dijon, honey, Italian herbs, garlic, and pepper. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed into a creamy sauce. If the pan gets dry while cooking, add a splash of water or broth.
- Meanwhile, heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and sausage and cook until slightly caramelized, about 4-5 minutes.
- Once the orzo is done cooking, spoon the sausage and zucchini over the creamy orzo. Top with toasted nuts, grated Parm, and chopped basil.
Notes
Nutrition
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