Orzo with Salsiccia and Vegetables

INGREDIENTS:

• 2 Tbsp. Extra Virgin Olive Oil
• 1 lb DiGregorio Bulk Salsiccia
• 1 Onion, chopped
• 1 Tbsp. Garlic, minced
• 2 Cups Orzo
• 3-4 Cups Chicken Broth
• 8 oz Frozen Mixed Vegetables
• 1 pkg Porcini Mushrooms
• 6-8 Tbsp. Grated Parmesan

INSTRUCTIONS:

In a large skillet, heat the olive oil over high heat. Add the salsiccia. Chop and flatten until salsiccia is crumbled. Cook through and transfer the salsiccia to a plate. 

Add the onion and garlic to the same skillet that you just cooked the meat in. Cook and stir until onion is translucent. Add in the orzo and cook for 2-3 minutes, stirring constantly. Add 2 cups chicken broth and stir until liquid is absorbed. Season with salt and pepper. Add additional broth as needed, cooking until orzo is al dente and liquid is absorbed. 

Add the salsiccia, vegetables, and 4-6 tablespoons of parmesan cheese. Cook, stirring until vegetables are heated through.

Serve and garnish with remaining parmesan.