Creamy Sausage Orzo

Creamy Sausage Orzo

Course Main Course
Prep Time 1 hour
Cook Time 30 minutes
Servings 8
Calories 552kcal


  • 2 cup orzo pasta uncooked
  • 1.3 lb ground sausage
  • 3.5 cup chicken stock plus more if needed
  • 1 cup heavy cream at room temp
  • 1/2 cup dry white wine
  • 3/4 cup parmesan cheese freshly grated
  • 3 tbsp parsley diced
  • 1 small bulb garlic or garlic paste
  • Olive Oil as needed
  • Salt & Pepper as needed


  • Slice the tip off the garlic bulb to expose the cloves and drizzle with oil. Wrap in foil then place in the oven at 356F for 45-60mins, or until super soft, golden brown and caramelized. Leave to cool for a few mins, then squeeze out as much as you can, making sure the outer peel doesn’t mix in. Sprinkle over a pinch of salt then mash with a fork to smooth out any lumpy parts.
  • Meanwhile, add a drizzle of oil to a large deep pan or pot over medium-high heat. Tear small chunks from the sausage meat and add to the pan (size of mini meatballs). Fry until deep golden with a nice crust (important to develop flavour). Pour in the wine and lower heat slightly to medium. Simmer until it mostly evaporates, using your wooden spoon to scrape off any flavour from the base of the pan.
  • Stir in orzo, then pour in stock and cream. Give it a good stir then bring it to a simmer. Turn the heat down slightly and simmer until the orzo is al dente and the sauce has thickened to a risotto-style consistency, stirring occasionally. Stir in parmesan, parsley and roasted garlic, then check for seasoning and adjust if desired. Stir in a splash of stock or water if you over-reduce the sauce.
  • Serve up with more parsley and/or parmesan



Calories: 552kcal | Carbohydrates: 33g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 781mg | Potassium: 433mg | Fiber: 1g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 2mg