Orzo Risotto

• 2 tablespoons extra virgin olive oil
• 1 lb ground pork sausage
• 1 medium onion, diced
• 1 tablespoon whole fennel seed
• 4 -6 garlic cloves, minced
• 1 red bell pepper, diced
• 1 14 cups orzo
• 2 cups chicken broth
• 18 cup cooking sherry or 18 cup brandy
• 1 (16 ounce) can diced tomatoes
• 1 tablespoon oregano
• 2 tablespoons basil
• 14 cup fresh parmesan cheese, grated
• 12 cup mozzarella cheese, grated
• 2 roma tomatoes, diced

1. In large saute pan over medium heat, brown sausage in olive oil.
2. Add onion and fennel & cook till onion is tender.
3. Add garlic and bell pepper and cook for 5 minutes.
4. Stir in orzo chicken broth brandy diced tomatoes and herbs.
5. Cook till mixture begins to thicken.
6. Stir in cheeses and fresh tomatoes.
7. If desired place mixture in lasagna pan, top with grated mozzarella and brown in oven for a thicker cheesier version.

extra virgin olive oil, ground pork sausage, onion, garlic, red bell pepper, orzo, chicken broth, cooking sherry, tomatoes, oregano, basil, parmesan cheese, mozzarella cheese, roma tomatoes

Taken from www.food.com/recipe/orzo-risotto-435783 (may not work)