Greek Sausage Orzotto
Greek flavors in an easy sausage bake - add as much chilli as you like but remember its hot!
Ingredients
grams
Oregano
grams
Orzo
grams
Feta Cheese
unit(s)
Chopped Tomatoes
sachet(s)
Chicken Stock Powder
unit(s)
Pork and Oregano Sausage
unit(s)
Onion
unit(s)
Garlic Clove
bunch(es)
Flat Leaf Parsley
unit(s)
Lemon
grams
Baby Spinach
pinch
Chilli Flakes
Not included in your delivery
350 milliliter(s)
Water
Instructions
Preheat your oven to 200 degrees. Pop your kettle onto boil. Pour the boiling water (the amount is specified in the ingredients list) into a jug and stir in the chicken stock pot until it is dissolved. Cut the onion in half through the root, peel and the cut into small chunks. Peel and grate the garlic (or use a garlic press if you have one). Pull the oregano leaves off the stalks and finely chop. Finely chop the flat leaf parsley. Halve the lemon.
Place the sausages on a lightly oiled baking tray and cook for 15-20 mins or until browned and no longer pink in the middle.
Heat a glug of olive oil in a saucepan over medium heat. Add your onion and cook for 5 mins until soft. Next add your garlic and a pinch of chilli flakes (be careful, they're spicy!) to the pan. Cook for another minute and then add your oregano and orzo. Stir well to make sure your orzo is nicely coated in the fragrant oil.
Add two thirds of your stock to the pan along with the chopped tomatoes. Stir well and continue cooking for 7-10 mins or until most of the liquid has been absorbed. Stir in the baby spinach with a ladelful more of your stock and then cook for another 3 mins until your spinach is completely wilted and your orzotto is the consisitency of porridge. Cook for a bit longer if you need to boil off a bit more stock.
Remove your orzotto from the heat when it is 'al dente'. Tip: 'al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - if it's not quite there yet, just cook for a little longer.
Remove your sausages from the oven when they are cooked and chop into bite sized pieces. Add these to your orzotto along with your chopped parsley, a knob of butter (if you have it) and a squeeze of lemon. Season with salt and pepper to taste.
Divide your orzotto between your plates. Crumble over the feta and enjoy!
