Description
Skip the takeout tonight! This Lemon Garlic Orzo skillet with sausage and broccoli comes together in one pan and tastes like something from your favorite bistro. Quick enough for weeknights but fancy enough for company!
Ingredients
Scale
- 1 lb (450g) Italian sausage, casings removed
- 2 tablespoons olive oil, divided
- 1 medium onion, finely diced
- 4–5 garlic cloves, minced
- 1½ cups (300g) uncooked orzo pasta
- 3 cups (720ml) low-sodium chicken broth
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- Zest and juice of 1 large lemon
- ½ teaspoon red pepper flakes (optional)
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it into smaller pieces. Cook for 5-7 minutes until browned. Transfer to a plate, leaving the oils in the pan.
- Add remaining tablespoon of olive oil to the skillet. Add diced onion and sauté for 3-4 minutes until soft. Add minced garlic and cook for another 30 seconds until fragrant.
- Add uncooked orzo to the skillet and stir for about 1 minute to lightly toast it. Pour in chicken broth, scraping the bottom of the pan to release any browned bits.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 7-8 minutes, stirring occasionally to prevent sticking.
- When orzo is halfway cooked, add broccoli florets and cooked sausage back to the skillet. Stir gently, cover again, and continue cooking for another 5 minutes until broccoli is bright green and tender-crisp.
- Remove from heat. Add lemon zest, lemon juice, red pepper flakes (if using), and Parmesan cheese. Stir until cheese melts. Season with salt and pepper to taste.
- Let rest for 2-3 minutes, then sprinkle with fresh parsley before serving. Offer additional Parmesan at the table.