Creamy Boursin orzo with Italian sausages and artichokes
- Preparation 15 min
- Cooking 30 min
- Servings 4 to 6
- Freezing I do not suggest
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🍝 Creamy Boursin Orzo with Italian Sausages, Artichokes and Tomatoes
There are recipes that instantly become go-to favorites. One-pan, oven-baked dishes that come together easily and fill the kitchen with irresistible aromas while they cook. This creamy Boursin orzo with Italian sausages, artichokes and tomatoes does exactly that. Minimal dishes, an easy oven bake, and a deeply comforting result.
The combination works beautifully. The sausages bring salt and spice, the artichokes add a Mediterranean touch, the tomatoes gently burst as they cook, and the Boursin melts into a rich, creamy sauce that binds everything together. The orzo absorbs the broth and white wine without ever turning mushy.
This is the kind of dish that’s perfect for a stress-free dinner or for entertaining without overthinking it. Assemble, bake, stir at the end, and serve straight from the dish in the center of the table.
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✅ Cook the sausages ahead of time
Cooking them beforehand prevents excess fat from releasing into the dish.
✅ Avoid stirring too much during baking
Letting the orzo cook undisturbed helps it absorb the liquid evenly.
✅ Adjust the texture at the end
A splash of warm broth brings the dish back to a perfectly creamy consistency.
✅ Swap the greens if needed
Spinach can be replaced with finely chopped kale or arugula.
Ingredients
- 454 g (1 lb) orzo
- 4 Italian sausages, cooked in the oven and sliced
- 1 small onion, thinly sliced
- 2 garlic cloves, finely chopped
- 340 ml (about 1 ½ cups) oil-packed artichoke hearts, roughly chopped
- 1 ½ cups (about 280 g) cherry tomatoes
- 1 cup (250 ml) fresh spinach, packed
- 1 large package Boursin garlic and herb cheese (250 g)
- 1/4 cup (60 ml) white wine
- 1 tablespoon (15 ml) Italian seasoning
- 3 cups (750 ml) chicken or vegetable broth
- Olive oil
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Preparation
- Preheat the oven to 375 °F (190 °C).
- In a large oven-safe baking dish, add the uncooked orzo, sliced sausages, onion, garlic, cherry tomatoes, artichokes, spinach, white wine, Italian seasoning and broth. Season with salt and pepper, then gently stir to evenly distribute the ingredients.
- Create a well in the center of the dish and place the Boursin in the middle. Drizzle with a generous splash of olive oil. Cover with aluminum foil.
- Bake for about 30 minutes, or until the orzo is tender and most of the liquid has been absorbed. Halfway through cooking, gently stir the ingredients around the Boursin without breaking it, then return to the oven.
- Remove from the oven, uncover, and stir to fully incorporate the Boursin. Lightly crush the tomatoes to create a creamy texture. Add a little extra broth if needed to adjust the consistency.
Yes. A herbed fresh cheese or a mix of cream cheese and garlic works well.
Absolutely. Skip the sausages and use vegetable broth. Roasted mushrooms make a great addition.
Yes. Keep an eye on it and add liquid only as needed at the end.
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