Orzo Risotto With Sausage And Artichokes - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb Italian sausage, sweet, casings removed
1 onion, large, thinly sliced
1 garlic clove, large, minced
1 1/2 cups orzo pasta (10 ounces)
2 cups chicken stock or 2 cups low sodium chicken broth
salt and pepper
1 cup marinated artichoke, drained and quartered
1 cup frozen baby peas
3 tablespoons chives, snipped
6 tablespoons parmesan cheese, grated, plus more
parmesan cheese, for serving

Preparation

Heat the oil in a large skillet.
Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
Add the orzo and cook, stirring, about 3 minutes.
Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
Season with salt and pepper.
Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
Cook, stirring until heated through, about 4 minutes.
Serve immediately, passing extra grated cheese at the table, if desired.