Creamy Orzo Risotto with Blue Cheese and Pine Nuts
- serves 4
1 ½ cup (375 ml) orzo pasta
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) finely chopped garlic
2 Tbsp (30 ml) finely chopped onion
¾ cup (175 ml) dry Canadian white wine
1 cup (250 ml) 35% whipping Cream
2 Tbsp (30 ml) finely chopped chives
½ cup (125 ml) shredded old Canadian white Cheddar cheese
2 oz (60 g) Canadian blue cheese, crumbled
Salt and pepper
¼ cup (50 ml) toasted pine nuts
1. In a large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender, but still firm. Drain and rinse under cold water; drain well and set aside.
2. Meanwhile, in a large non-stick skillet melt butter over medium-low heat; cook garlic and onions, for about 3-4 minutes or until onions are softened. Add wine and bring to a simmer; reduce heat to medium-low and cook stirring occasionally, for 3 minutes. Stir in cream and bring to a simmer; reduce heat to medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
3. Add orzo to the cream sauce; stirring constantly bring to a simmer. Stir in chopped chives, Cheddar and Blue cheeses.
4. Season with salt and pepper to taste.
5. Sprinkle with pine nuts.