Sausage, Corn, and Spinach Orzo

5 from 2 votes

Sausage, Corn, and Spinach Orzo brings together savory sausage, sweet corn, and fresh spinach in a creamy, Parmesan-infused sauce with Italian herbs. It’s hearty and has a perfect risotto-like creaminess!

Prep Time20

Cook Time7

Total Time27

Course: Dinner

Cuisine: American

Keyword: sausage, corn, and spinach orzo, spinach orzo

Servings: servings

Author: Chelsea Lords

Cost: $14.34

Equipment

Large pot nonstick
Aluminum foil

Ingredients

1 tablespoon olive oil
1 pound Italian sausage mild or spicy
Salt and pepper
1 (10-ounce) bag frozen corn
2 tablespoons unsalted butter
2 tablespoons flour
1 cup finely diced yellow onion 1 large onion
1 tablespoon minced garlic
2 cups chicken stock or broth
2-1/4 cups whole milk see note 1
1 tablespoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspon garlic powder
1-1/2 cups uncooked orzo pasta see note 2
1 cup freshly grated Parmesan cheese divided, see note 3
2 cups baby spinach coarsely chopped

US - Metric

Instructions

In a large, nonstick pot, heat oil over medium-high. Add sausage, letting it sear for about a minute per side. Break and crumble sausage with a wooden spoon, cooking it through. Season with salt and pepper (I use 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir in frozen corn and sauté for 2 minutes. Transfer this mixture to a bowl, cover with foil, and set aside. Don’t wipe out the pot.
Return the pot to the burner over medium heat. Add butter and onions and sauté until they begin to turn golden. Mix in minced garlic, stirring for 30 seconds. Sprinkle the flour over the onions and garlic, cooking and stirring for 1 minute. Gradually stir in chicken stock, ensuring no lumps form. Once smoothly incorporated, mix in milk, orzo, Italian seasoning, garlic powder, and onion powder.
Increase heat, bringing the mixture to a simmer. Once simmering, reduce heat to maintain a gentle bubble. Cook for 7 minutes, stirring occasionally and ensuring the orzo doesn’t stick to the pot’s bottom. After this, the orzo should be nearly tender, but the mixture will still be a bit soupy.
Stir in the sausage-corn mixture and the baby spinach. Gradually add 3/4 cup Parmesan cheese, stirring gently after each addition until it’s melted into the sauce. Adjust seasoning if needed.
The final dish should have a creamy, risotto-like consistency. If it’s too thick, you can add a splash of milk to adjust. Serve hot, garnishing individual servings with the remaining 1/4 cup Parmesan cheese.

Video

Notes

Note 1: This is meant to be a creamy recipe, so use whole milk for best results. 2% will work, but the dish will be less creamy. Unfortunately, skim milk and dairy milk alternatives don’t work the same in this recipe.

Note 2: Although orzo looks a bit like rice, it’s not a grain and won’t cook the same as rice in this recipe. You can find orzo in the pasta aisle of most grocery stores. Don’t add the entire box; only use 1-1/2 cups. I would not recommend any substitutes for orzo pasta—it takes on a risotto-type creamy consistency that is not well duplicated with different (larger) pasta.

Note 3: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t melt into the sauce nicely.

Storage: Cool leftovers, then store in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave with a splash of milk or stock for creaminess.

Nutrition