Creamy Boursin orzo with Italian sausages and artichokes

Name: Creamy Boursin orzo with Italian sausages and artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
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

Preparation 15 min
Cooking 30 min
Servings 4 to 6
Freezing I do not suggest

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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.