Orzo Primavera

Don’t be fooled by the long list of ingredients here – I swear you have at least half on-hand (if you don’t, reevaluate your life.  LOL jk.  But not really.)

This is a very flexible recipe that is meant as a guideline (and can be easily doubled! Currently serves 2 with some leftovers).  My favorite types of recipes are ones where I read them once and then proceed to ignore them while cooking – you can absolutely do that here.  The measurements are all suggestions and the focus should be the process.  Feel free to add or subtract vegetables on a whim!  I think peas would actually be nice – I might try adding them next time.  And more cheese.  Always more cheese.

For the orzo:
3 sausage links, casings removed (you can use pork, chicken, sweet, spicy – up to you!)
2 Tbsp EVOO
½ of a red onion, chopped
2 bunches asparagus, cut on the diagonal into fourths, discarding the end pieces (judge based on length and width of asparagus, you’re looking for bite sized pieces here)
6-8 shiitake mushrooms, sliced
1/3 cup dry white wine
Juice of one lemon (use the zest for the breadcrumbs!)
½ cup finely grated parmesan
3 handfuls of baby kale
2 cups chicken stock
1 ½ cups orzo

For the breadcrumbs:
4 Tbsp panko breadcrumbs
Zest of one lemon
1 clove of garlic, minced or grated (I find it easy to use the zester for the lemon, garlic, and parm)
Finely grated parmesan (about the same amount as the breadcrumbs)
2 Tbsp extra virgin olive oil
S&P and RPF (red pepper flakes)

In a small saucepan, bring two cups of chicken stock, two cups of water and a healthy pinch of salt to a boil.

Meanwhile, bring a dutch oven or large skillet to medium heat.  Using some olive oil to coat the bottom of the pan as necessary, start browning the sausage, breaking up with a wooden spoon to create small brown pieces.  Remove sausage from pan with a slotted spoon.  Either remove fat from pan or leave it for the veggies (there will be more fat if you use pork rather than chicken sausage).  Leave the brown bits at the bottom of the pan!  We’ll get those later.

Dump the chopped onion, asparagus, and mushrooms into the pan, using some more olive oil as necessary to coat and seasoning with a good pinch of salt and a few grinds of pepper.  Add the orzo to the boiling stock/water and give it a good stir.

While the veggies and orzo are cooking (be sure to mix every so often), make the breadcrumb mixture.  In a small bowl, add the breadcrumbs, lemon zest, garlic, Parmesan, a pinch of salt, a couple good grinds of pepper, some sprinkles of red pepper flakes and mix with a fork.  Add the EVOO and mix again either with a fork or with your fingers to spread evenly throughout the breadcrumb mixture.  Set aside.

Once the veggies cook down a bit, add the sausage back into the pan and mix.  Add the white wine to “deglaze” the pan – scraping the bottom with a wooden spoon to get all the brown sausage bits you can.

Turn heat to low.  Scoop out a cup or so of the pasta water and save (I usually use a measuring cup for this).  Drain the orzo when it’s a little short of al dente and add to the sausage veggie mixture.  Add the lemon juice and the parmesan to the orzo and mix together, using the pasta water as needed if the mixture is too dry.

Add the baby kale and mix to combine until it just wilts.  Add salt and pepper to taste.  Top with breadcrumb mixture right before serving.