Baked Orzo with Broccolini, Sausage and Fontina
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 4 tablespoons extra virgin olive oil (divided)
- 1 large shallot (minced)
- 2 cloves garlic (minced)
- 10-12 ounces uncooked spicy Italian turkey sausage (casings removed)
- 1¾ cups whole wheat orzo (Yes, you can use regular orzo if you like.)
- 1½ bunches broccolini (cut into 1-inch pieces (You should end up with about 4½ cups chopped broccolini)
- 3 tablespoons all purpose flour
- 2 cups low-sodium chicken broth
- 1½ cups grated Fontina cheese
- ½ cup grated Pecorino Romano cheese (divided (You can also use Parmesan if you prefer.)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly grated lemon zest
- ¼ cup whole wheat Panko breadcrumbs
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Preparation
Step 1
Pre-heat your oven to 400 degrees. Put a large pot of water on to boil.
Step 2
Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. When hot add the shallot and garlic and cook for 3 minutes until the shallots become translucent and the garlic is fragrant. (Be very careful not to burn the garlic peeps!)
Step 3
Add the sausage to the pan and cook, breaking up the meat with a spatula, for 5-6 minutes until lightly browned. Remove the skillet from the heat and set aside.
Step 4
Add the orzo to the boiling water. Cook for 6 minutes and then add the broccolini to the pot. Cook for 2 more minutes and strain immediately.
Step 5
Add the orzo and broccolini to the skillet with the sausage. Set aside while you prepare the cheese sauce.
Step 6
Heat the remaining 3 tablespoons olive oil in a medium saucepan over medium heat. When the oil is hot and shimmering, whisk in the flour. Cook your roux, whisking constantly, for 3 minutes. Add the chicken stock, increase the heat to medium-high, and bring to a boil, whisking periodically (about 2-3 minutes). Lower to a simmer, and cook for 4-5 minutes, whisking continuously until the liquid is thick enough to coat the back of a spoon. Turn off the heat and add the Fontina. Whisk until fully incorporated and then whisk in ¼ cup grated Pecornino Romano, the red pepper flakes and lemon zest. Taste and add a little salt if necessary.
Step 7
Pour your cheese sauce over the orzo mixture and stir to combine.
Step 8
Transfer the orzo to a casserole dish and top with the remaining ¼ cup Pecorino Romano and the Panko breadcrumbs. Bake for 25 minutes until the top is golden brown and the cheese is bubbling.
Step 9
Spoon orzo into bowls and serve warm.
Step 10
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