Creamy Boursin orzo bake with Italian sausage and artichokes

Name: Creamy Boursin orzo bake with Italian sausage and artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 lb (454 g) orzo; 4 Italian sausages, baked whole then sliced; 1 small onion, finely chopped; 2 garlic cloves, finely minced; 1 jar (12 oz / 340 ml) artichoke hearts in oil, roughly chopped; 1 ½ cups (375 ml) cherry tomatoes, about 10 oz (280 g); 1 cup (250 ml) fresh spinach, packed; 1 large package Boursin garlic and herb, 8.8 oz (250 g); ¼ cup (60 ml) white wine; 1 tbsp (15 ml) Italian seasoning; 3 cups (750 ml) chicken broth; Olive oil; Salt and freshly ground pepper, to taste

Preparation 15 min
Cooking 30 min
Servings 4 to 6
Freezing Not recommended

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Ingredients

1 lb (454 g) orzo
4 Italian sausages, baked whole then sliced
1 small onion, finely chopped
2 garlic cloves, finely minced
1 jar (12 oz / 340 ml) artichoke hearts in oil, roughly chopped
1 ½ cups (375 ml) cherry tomatoes, about 10 oz (280 g)
1 cup (250 ml) fresh spinach, packed
1 large package Boursin garlic and herb, 8.8 oz (250 g)
¼ cup (60 ml) white wine
1 tbsp (15 ml) Italian seasoning
3 cups (750 ml) chicken broth
Olive oil
Salt and freshly ground pepper, to taste

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Preparation

Preheat the oven to 375 °F (190 °C). Lay the Italian sausages whole on a sheet pan and bake them 15 to 20 minutes, then pull them out, let them cool enough to handle and cut them into coins.
In a large oven-safe baking dish, about 9 x 13 inches (33 x 23 cm), combine the dry orzo, the sliced sausages, the onion, the garlic, the cherry tomatoes, the artichokes, the spinach, the white wine, the Italian seasoning and the broth. Season with salt and pepper, then stir so everything sits in an even layer.
Push the orzo aside to make a well in the center and set the whole package of Boursin in it, uncrushed. Drizzle olive oil generously over the top, then cover the dish tightly with foil.
Bake about 30 minutes, until the orzo is tender and almost all the liquid is gone. Halfway through, stir the orzo around the Boursin without breaking the puck, then cover again and return it to the oven.
Take the dish out, pull off the foil and stir until the Boursin disappears into a sauce. Crush the cherry tomatoes against the side of the dish to release their juice. Splash in a little hot broth if it looks tight. Taste, adjust the salt and pepper, and serve straight from the dish.