Heat up a large skillet or saucepan over medium heat and drizzle in the olive oil. Toss in the sliced chicken sausages and let them sizzle until they’re golden brown and starting to crisp up.
Once the sausages are looking good, add in your diced onion and garlic. Stir it all together and let it cook for a couple of minutes until the onion softens and the garlic smells heavenly.
Next, add the orzo to the pan and give it a good stir so it gets coated in all those delicious flavors. Toast it lightly for about a minute – this gives it a lovely nutty taste.
Pour in the stock, give it a stir, and bring everything up to a boil. Once it’s bubbling, reduce the heat to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Now for the magic – stir in the parmesan cheese, spinach, and cream.
Finish with a sprinkle of lemon zest and a pinch of chili flakes for a zingy, spicy kick. If you’re like me and love parmesan, don’t be shy – add another sprinkle on top!
Scoop it into bowls and serve it up hot. This dish is best enjoyed right away while it’s creamy and dreamy.
