Orzo With Sausage, Squash And Leeks - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None leek, pale section only, halved lengthwise and thinly sliced
2 cloves garlic, crushed
8 oz orzo
1 lb butternut squash, peeled and cut into 3/4 inch cubes
2 cups chicken stock, heated
6 None cooked beef sausages
2 oz baby spinach leaves
1 oz flat-leaf parsley, chopped
3 oz Parmesan cheese, shredded
3/4 cup sliced almonds

Preparation

Heat half of the oil in a medium saucepan over medium heat. Add the leek and garlic. Cook, stirring, 6-7 mins, or until the leek softens. Increase heat to high, add the orzo and squash and cook, stirring, 2 mins. Add the stock and 1/2 cup water. Simmer, covered, 8 mins, remove from heat, then let stand, covered, for 5 mins. Gently toss in the sausage, spinach, parsley and half the cheese. Sprinkle with the almonds and remaining cheese to serve.