Prepare ingredients: trim broccoli into bite-size florets and rinse; slice the chicken sausage into 1/2-inch rounds; finely chop the shallot and mince the garlic.

Heat a large wide skillet or shallow sauté pan over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering, add the sliced sausage in a single layer and sear without moving for 2–3 minutes until the underside is golden. Flip and brown the other side for another 2 minutes. Work in batches if necessary to avoid overcrowding. Remove the sausage to a plate and set aside.

Reduce heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Add the chopped shallot and sauté until soft and translucent, about 2–3 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Optional deglaze: pour in the 1/2 cup white wine or 1/2 cup chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let it reduce by half, about 1–2 minutes.

Add the orzo to the pan and stir to coat it in the aromatic fat and shallot mixture. Toast the orzo for 1 minute, stirring constantly so the grains pick up flavor.

Pour in 4 cups of low-sodium chicken broth and bring the mixture to a gentle boil. Stir, then reduce heat to a simmer. Partially cover and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 8–10 minutes.

When the orzo is nearly done — about 3–4 minutes before it finishes — push the pasta to one side and nestle the broccoli florets into the cooking liquid so they steam and cook through. Return the seared sausage to the pan, tucking the rounds into the orzo. Replace the lid partially and continue simmering until the broccoli is tender-crisp and orzo is fully cooked, another 3–4 minutes.

Remove the pan from heat. Stir in 1/2 cup grated Parmesan, lemon zest, lemon juice, the optional 2 tablespoons cream (if using), and 1 teaspoon finishing oil or olive oil. Toss gently to combine and allow the residual heat to melt the cheese, creating a glossy coating on the orzo and sausage. Add chopped parsley and season with salt and freshly ground black pepper to taste.

Adjust consistency if necessary: if the mixture seems dry, add up to 1/4 cup warm water or additional broth a little at a time until you reach a saucy but not soupy texture. Taste and correct seasoning.

Serve warm in bowls, finishing each portion with an extra sprinkle of grated Parmesan, a few more cracks of black pepper and additional parsley if desired. For a brighter finish, serve with lemon wedges on the side.