Orzo Pasta Recipe by Chef Anthony Duggan
This creamy Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel and Golf Resort, has all the elements of comfort food at its best. Perfectly cooked orzo pasta, with great flavours in a creamy sauce, served with a meaty Italian sausage. Nothing better than to enjoy great food, in a cold evening with friends and family.
Ingredients
| 100 g | orzo pasta |
| 100 g | Italian sausage |
| 80 g | artichoke heart, sliced |
| 1 small | shallot, finely diced |
| 5 g | garlic, sliced |
| 80 ml | chicken stock |
| 50 ml | white wine |
| 30 g | grated parmesan or pecorino |
| — | chopped chives |
| — | seasoning |
| — | olive oil |
| 20 ml | cream |
Instructions
- In a thick bottomed sauté pan, add the olive oil and heat up.
- Add the shallots and garlic and cook until slightly coloured.
- Add the chopped Italian sausage and artichoke and sweat for 1 minute.
- Add the orzo pasta and cook for one minute.
- Add the white wine and allow to reduce by ¾ (continually stirring to prevent sticking).
- Add the stock and like a risotto allow the pasta to cook out ensuring it does not stick.
- The pasta should cook out within 6-7 minutes then add the cream and cheese stir in and adjust the seasoning to taste.
- Finally add the chopped chives and serve.
Serves 2 people.