Sausage and Parmesan Orzo (HC)
Ingredients
- 4 sausages (pork, beef, chicken/turkey or veggie)
- 2 tsp olive oil
- 1 onion, diced
- 280g broccoli, cut into small florets
- 1 tsp garlic powder
- 1 tsp mixed herbs
- Black pepper for seasoning
- 1 low salt stock cube
- 120g orzo
- 300ml hot water (plus extra as needed)
- 6 tbsp peas
- Squeeze of lemon juice
- 60g parmesan cheese, finely grated
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Slice the sausages into bite-sized pieces.
Heat the olive oil in a large, deep frying pan over a medium heat. Add the sausages and cook for 6–8 minutes, turning regularly, until browned and cooked through.
Add the diced onion and broccoli to the pan and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
Add the garlic powder, mixed herbs and black pepper. Stir for about 30 seconds.
Crumble in the stock cube, then add the orzo and stir everything together.
Pour in the 300ml hot water and stir well. Bring to a gentle simmer.
Cook for approximately 10–12 minutes, or until the orzo is tender, stirring regularly so it doesn’t stick to the bottom of the pan. Add a small splash of hot water as needed during cooking if the mixture becomes too dry.
Add the peas for the final 3 minutes of cooking.
Once the orzo is tender and most of the liquid has been absorbed, remove the pan from the heat.
Add a squeeze of lemon juice and stir through the Parmesan until melted and creamy. Add a splash of hot water if you’d like a looser consistency.
Taste and season with additional black pepper if needed, top with fresh parsley and serve.
Note - This recipe serves 2. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat thoroughly until piping hot, adding a splash of water to loosen if needed, and only reheat once. If frozen, thaw fully in the fridge before reheating.