Orzo Risotto with Roasted Asparagus and Apple Sage Sausage

Preheat your trusty oven to 350°F, preparing it for the tasty transformation it’s about to witness!

In a medium-sized cauldron, bring the water or low-sodium broth to a roaring, bubbling boil over high heat. Sprinkle in salt to taste, and cook orzo pasta according to the package’s mysterious instructions. Remember to reserve 2 cups of the magical cooking liquid for later use.

While your pasta is on its boiling journey, gather your asparagus troops, trim their ends, and cut them into 1-inch long pieces. Toss them with 1 tablespoon of olive oil, like a graceful dance, and lay them flat on a baking sheet. Roast them for 10 to 15 minutes, until they’re tender but still crisp, and bursting with forest energy.

In a large pan, summon the remaining 1 tablespoon of olive oil over medium heat. Add mushrooms, garlic, leeks, and salt and pepper to taste, creating a symphony of flavors that will fill the air. Stir occasionally and let them cook for 8 to 10 minutes until they become fragrant and irresistible.

It’s time to introduce the star performers: the diced apple sage sausages! Add them to the vegetable ensemble and let them brown for another 5 minutes, soaking up the flavors and stealing the spotlight.

With a flick of your wrist, reduce the heat to low and gently stir in the cooked pasta along with 1 1/2 to 2 cups of the reserved mystical cooking liquid. When your orzo risotto turns creamy, like a luscious potion, it’s time to mix in the roasted asparagus warriors.