Orzo Risotto with Kale and Chicken Sausage

Serves 4-6 people

Cooking time: about 30-40 minutes


  • 1 lb whole wheat orzo (about 2 cups)
  • 2 cups low-sodium chicken stock
  • 2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 2 cups kale, thinly sliced
  • 2 cups chicken sausage, chopped
  • 2 garlic cloves, peeled and chopped
  • pinch of chili flakes (optional)
  • 1/2 cup parmigiano-reggiano, grated
  • salt and freshly ground pepper 


  1. Bring a pot of water to a boil. Quickly parboil the orzo for about 4-5 minutes, until it has softened, but is still hard in the middle. Drain and rinse with cool water.
  2. Add the stock to a pan and bring to a simmer. Add the orzo and simmer in the stock, stirring regularly, until all the liquid has been absorbed and the orzo is al dente. More stock may be used if needed. 
  3. Meanwhile, heat the olive oil in a saute pan over medium heat. Add the garlic and the chili flakes and saute for one minute. Add the chicken sausage and cook for another minutes. Then, add the kale and the tomatoes. Continue cooking the mixture, stirring occasionally, until the kale is tender and the tomatoes have broken down (about 5-7 minutes). Remove from heat and set aside.
  4. Add the sausage-kale mixture and the parmigiano-reggiano to the orzo, stirring to combine. Season to taste with salt and freshly ground pepper. 
  5. To serve, either plate the orzo or serve family style. Enjoy!