Ingredients (~6 servings)
- 2 Tbsp olive oil
- 6 oz Spanish chorizo, sliced or cubed
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced
- 1 1/2 cups orzo
- 3/4 cup oil-packed sun-dried tomatoes, roughly chopped
- 3 cups low-sodium chicken broth
- 3/4 cup freshly grated parmesan cheese
- 1/3 cup fresh Italian parsley, finely chopped
- Salt and pepper to taste
- 1 lemon, juiced
Brown the Chorizo and Aromatics
Heat the olive oil in a large skillet over medium heat.
Add the sliced chorizo and cook until browned and cooked through, ~2-3 minutes. The chorizo will release its fat into the pan.
Add the diced onion to the same skillet and cook until translucent and slightly caramelized, ~5-6 minutes.
Toast the Orzo and Add Garlic
Stir in the orzo pasta and toast it lightly, stirring frequently, for ~2-3 minutes. You want the orzo to pick up some color and the chorizo fat.
Add the minced garlic and cook just until fragrant, ~1 minute. Don’t let it burn.
Add Sun-Dried Tomatoes and Simmer
Stir in the chopped sun-dried tomatoes, mixing well to distribute everything evenly.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let simmer gently for ~10-12 minutes.
You’ll know it’s done when the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Finish with Cheese and Herbs
Remove from heat and stir in the parmesan cheese and chopped parsley.
Squeeze the lemon juice over the orzo to brighten the flavors – this cuts through the richness of the chorizo and cheese.
Taste and adjust seasoning with salt and pepper. The chorizo is already salty, so go easy on the salt at first.
Serve with additional grated parmesan on the side.
Chorizo Orzo with Sun-Dried Tomatoes
Ingredients
Ingredients (~6 servings)
- 2 Tbsp olive oil
- 6 oz Spanish chorizo sliced or cubed
- 1 medium yellow onion diced small
- 3 cloves garlic minced
- 1 1/2 cups orzo
- 3/4 cup oil-packed sun-dried tomatoes roughly chopped
- 3 cups low-sodium chicken broth
- 3/4 cup freshly grated parmesan cheese
- 1/3 cup fresh Italian parsley finely chopped
- Salt and pepper to taste
- 1 lemon juiced
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chorizo and cook until browned, 2-3 minutes.
- Add onion and cook until translucent and slightly caramelized, 5-6 minutes.
- Stir in orzo and toast for 2-3 minutes, stirring frequently.
- Add garlic and cook until fragrant, 1 minute.
- Stir in sun-dried tomatoes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer until pasta is tender and liquid is absorbed, 10-12 minutes, stirring occasionally.
- Remove from heat and stir in parmesan and parsley.
- Squeeze lemon juice over the orzo.
- Taste and adjust seasoning with salt and pepper.
- Serve with additional parmesan on the side.
