This family friendly one pan Italian Sausage and Broccoli Orzo is quick, easy and the perfect mid-week meal that can be ready in 30 minutes with minimal effort!
There is something about orzo specifically that I love – the textural, chewy bite of tiny pasta that rice doesn’t quite match up to. If I was given the option of only eating pasta or rice as an accompanying carb for the rest of my life then pasta wins every time! I’ve even been known to add pasta to a jar of ready-made curry sauce, instead of the usual accompanying rice, but that’s a story for another time.
Are you Team Pasta or Team Rice?
Why I Love It
⏳ 30 Minute Meal – from preparation, to cooking and serving, it takes only 30 minutes! A perfect meal if you want to feed your family homemade with minimal effort and fuss!
🥘 One Pan Dinner – everything cooks in the same pan, so less washing up! I love orzo for this reason.
And it’s …
Suitable For The Whole Family (Weaning Information)
Suitable from 6 months old + (Baby Led Weaning / BLW)
If you’re constantly thinking of meals that feed the whole family; one meal that feeds everyone then One Pan Italian Sausage and Broccoli Orzo is an ideal option!
I am comfortable serving this after the initial introduction to texture and flavours (2 – 3 weeks). If following BLW, you want them to enjoy the same meal as the rest of the family, so this is a perfect option.
Orzo is a great option for weaning babies, due to its small size and soft texture.
To reduce the salt content, you could opt for a low-salt stock cube.
Parmesan is quite a high sodium cheese, so to further reduce salt content, remove your child’s portion before adding this and the final seasoning of salt at the very end.
Ingredients + Substitutions
Fat: I love using Borough Broth Company Pork Fat as a base for this sauce code LAUREN15 will get you 15% off (delivery UK wide). But any other fat would be fine – vegetable oil, olive oil, butter etc.
Onion: brown or red onion could be used
Garlic: I always prefer to use fresh garlic, but it can be substituted for 1 teaspoon garlic paste if required (no need to cook for a minute before adding the Italian Sausage if using this).
Italian Sausages: I picked up these Italian Sausages in the ingredient photo from Lidl, but I also use a local Italian Deli or Salsicciamo (code LAURENSCRAVINGS will get you a fixed basket discount of £5) on occasion too. If you don’t have access to Italian Salsiccia, you could use any other sausage but understand that it won’t add the same depth of flavour.
Broccoli: I steamed a whole head of broccoli, but I have made this dish using tenderstem broccoli before too. If you don’t like broccoli or don’t have any, then you could add some chopped and cooked courgett (zucchini) or asparagus instead.
Orzo
Stock: I use vegetable stock, but you could easily use chicken stock or ham stock (Knorr do them) if preferred
Cream: I use double cream as it has a higher fat content which means it’s less likely to separate in dishes. This is the equivalent (although it has approx 10% more fat) to heavy whipping cream in the US. You can opt for a lower fat cream if you want to reduce the calories.
Parmesan: Parmeggiano Reggiano or Grand Padano can be used.
Why not click here for my hack to grate parmesan quicker than using a ‘normal’ grater?
Parsley: optional pop of freshness and brightness, not essential if you won’t use the whole bunch
How To Make One Pan Italian Sausage and Broccoli Orzo
Soften onion in pork fat (or oil of choice), and once softened add garlic and cook for 1 mionute
Remove Italian sausage from cases and add to pan, allow to brown
Steam or boil broccoli and cut into pieces. Once the sausage meat has browned, add orzo and cooked broccoli. Dissolve vegetable stock cube in water and add this too.
Stir to combine then simmer on medium heat for 15 mins or until all liquid has been absorbed
Stir through double cream, parmesan & chopped fresh parsley
Then finally season with salt & pepper to taste before serving
Storage and Reheating
How long does it keep in the fridge – approx. 3-4 days as long as your fridge is below 4C
Can you freeze it – yes, it can be frozen for up to 3 months. When reheating, please thoroughly defrost and then follow directions below.
Reheating – due to the nature of the sauce, I would recommend adding anything that has been refrigerated to a pot on the hob with a splash of milk and heat through until piping hot that way. The microwave may cause the sauce to split slightly. It will be fine, but visually may look slightly separated.
And finally…
If you do choose to make it, I hope you enjoy it!
Why not try some of my other family friendly meals like my Lamb Mince Mousakka or my Hidden Veggie Lasagne?
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!
One Pan Italian Sausage & Broccoli Orzo
Ingredients
- 30 g organic pork fat, oil or butter
- 1 brown onion finely chopped
- 3 garlic cloves finely chopped
- 300 g Italian sausages salsiccia
- 150 g broccoli steamed or boiled & chopped
- 250 g orzo
- 1 vegetable stock cube
- 500 ml hot water
- 150 ml double cream
- 50 g parmesan
- small handful parsley optional
Instructions
- Soften 1 brown onion in 30 g organic pork fat, oil or butter
- Once softened, add 3 garlic cloves and cook for 1 minute
- Add 300 g Italian sausages and allow to brown
- Steam or boil 150 g broccoli and chop into small pieces
- Once sausage have browned, add 250 g orzo, cooked broccoli and 1 vegetable stock cube in 500 ml hot water – simmer on medium heat for 15 mins or until all liquid has been absorbed
- Stir through 150 ml double cream, 50 g parmesan & chopped small handful parsley
- Then finally season with salt & pepper to taste before serving
3 responses
Delicious recipe. I’m a veggie and subbed sausages for veggie sausages, was so easy to follow.
A firm favourite in our house. Clean plates every time and easy to make.
This was so easy to make, not at all like risotto; standing over a hob adding a ladle at a time. I made this and doubled up the recipe then split it into about 8/10 generous portions for lunch. I added chicken for some extra protein and make it more filling and it worked a treat. I took a portion into work this week and after heating it up everyone is was asking me what the wonderful smell was and if they could steal some! Needless to say I shared the recipe (and more reluctantly some of my lunch 😉) Will definitely make again and can see me using the foundations of the recipe to explore other ingredients and flavours.