Orzo With Sausage, Squash And Leeks

• 2 tbsp vegetable oil
• 1 None leek, pale section only, halved lengthwise and thinly sliced
• 2 cloves garlic, crushed
• 8 oz orzo
• 1 lb butternut squash, peeled and cut into 3/4 inch cubes
• 2 cups chicken stock, heated
• 6 None cooked beef sausages
• 2 oz baby spinach leaves
• 1 oz flat-leaf parsley, chopped
• 3 oz Parmesan cheese, shredded
• 3/4 cup sliced almonds

1. Heat half of the oil in a medium saucepan over medium heat. Add the leek and garlic. Cook, stirring, 6-7 mins, or until the leek softens. Increase heat to high, add the orzo and squash and cook, stirring, 2 mins. Add the stock and 1/2 cup water. Simmer, covered, 8 mins, remove from heat, then let stand, covered, for 5 mins. Gently toss in the sausage, spinach, parsley and half the cheese. Sprinkle with the almonds and remaining cheese to serve.

vegetable oil, section, garlic, orzo, butternut squash, chicken stock, baby spinach, parsley, parmesan cheese, almonds

Taken from recipes-plus.com/api/v2.0/recipes/23947 (may not work)