Castella Imports

Orzo Risotto with Sausage and Vegetables


1 Zucchini (sliced and halved)
2 Tsp. Grated Lemon Peel
1 Cup Castella Sliced Mushrooms
1 Cup Red & Green Pepper Strips
½ Cup Castella Chopped Onion
2 Garlic Cloves
3/4 Tsp. Castella Sage Leaf
½ Tsp. Castella Thyme Leaf
1 ¼ Cups Uncooked Misko or Helios Orzo
2 Cans Chicken Broth (14 ½ ounces each)
8 Oz. Pre-Cooked Sweet Sausage
¾ Cup Frozen Peas (thawed)
¼ Cup Castella Grated Parmesan Cheese
Salt and Pepper (to taste)


  1. Spray a large saucepan with cooking spray.  Heat over medium heat until hot.  Add zucchini and lemon peel;  cook and stir 2 to 3 minutes or until zucchini is tender.  Remove from saucepan; set aside.
  2. Add the mushrooms, red & green pepper strips, onion, garlic, sage and thyme to saucepan;  cook and stir 2 to 3 minutes or until onion is tender.  Stir in orzo;  cook and stir until browned.  Bring chicken broth to a boil in medium saucepan.  Add broth to orzo mixture, ½ cup at a time, stirring constantly until broth is absorbed before adding next ½ cup.  Continue cooking 10 to 15 minutes or until orzo is tender.
  3. Stir in pre-cooked sausage and peas into orzo mixture during last half of cooking time, stir in zucchini mixture last 2 to 3 minutes of cooking time.  Stir in cheese; season to taste with salt and pepper.