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Loaded Risotto-Style Orzo with Brussels Sprouts & Pastrami

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A creamy, risotto-style orzo dish featuring smoky pastrami, earthy mushrooms, and tender Brussels sprouts. Quick to prepare and full of comforting flavors, perfect for a hearty weeknight meal.

Ingredients

Scale
  • 1 ½ cups orzo pasta
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 cups Brussels sprouts, halved
  • 1 cup cooked pastrami (or corned beef), chopped
  • 3 cups chicken or vegetable broth, warm
  • ½ cup Parmesan cheese, grated
  • 2 tbsp butter
  • Salt & black pepper, to taste
  • Optional garnish: chopped parsley or chives

Instructions

  1. In a large skillet, heat 1 tbsp olive oil. Add orzo and toast lightly for 2 minutes until golden.
  2. Gradually stir in broth, 1 cup at a time, stirring often, until orzo is al dente and creamy (about 10–12 minutes).
  3. In a separate pan (or push orzo aside), heat remaining olive oil. Add onion, garlic, mushrooms, and Brussels sprouts. Sauté until softened and slightly caramelized, about 6–7 minutes.
  4. Stir in chopped pastrami, letting it warm through and release flavor into the vegetables.
  5. Combine sautéed vegetables and pastrami into the creamy orzo.
  6. Add butter and Parmesan, stirring until silky and well combined.
  7. Season with salt and black pepper to taste.
  8. Spoon into plates or bowls, garnish with parsley or chives, and serve hot.

Notes

  • Pairs well with a crisp green salad or white wine.
  • For extra richness, drizzle with truffle oil before serving.
  • Use corned beef as an alternative to pastrami.

Nutrition

Find it online: https://yumfoodusa.com/loaded-risotto-style-orzo-with-brussels-sprouts-pastrami/