Orzo Risotto With Sausage And Artichokes

• 2 tablespoons extra virgin olive oil
• 1 lb Italian sausage, sweet, casings removed
• 1 onion, large, thinly sliced
• 1 garlic clove, large, minced
• 1 1/2 cups orzo pasta (10 ounces)
• 2 cups chicken stock or 2 cups low sodium chicken broth
• salt and pepper
• 1 cup marinated artichoke, drained and quartered
• 1 cup frozen baby peas
• 3 tablespoons chives, snipped
• 6 tablespoons parmesan cheese, grated, plus more
• parmesan cheese, for serving

1. Heat the oil in a large skillet.
2. Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
3. Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
4. Add the orzo and cook, stirring, about 3 minutes.
5. Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
6. Season with salt and pepper.
7. Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
8. Cook, stirring until heated through, about 4 minutes.
9. Serve immediately, passing extra grated cheese at the table, if desired.

extra virgin olive oil, italian sausage, onion, garlic, orzo pasta, chicken, salt, marinated artichoke, frozen baby peas, chives, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/orzo-risotto-with-sausage-and-artichokes-298981 (may not work)