Name: Creamy Orzo Risotto with Blue Cheese and Pine Nuts
Yield: 4 servings
Ingredients: 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

Creamy Orzo Risotto with Blue Cheese and Pine Nuts

Yields

4 servings

ingredients

1 ½

cup (375 ml) orzo pasta

Tbsp (30 ml) butter

Tbsp (30 ml) finely chopped garlic

Tbsp (30 ml) finely chopped onion

cup (175 ml) dry Canadian white wine

cup (250 ml) 35% whipping Cream

Tbsp (30 ml) finely chopped chives

cup (125 ml) shredded old Canadian white Cheddar cheese

oz (60 g) Canadian blue cheese, crumbled

Salt and pepper

cup (50 ml) toasted pine nuts

Ingredient Substitution Guide

directions

Step 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.

Step 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.

Step 3

Add orzo to the cream sauce; stirring constantly bring to a simmer. Stir in chopped chives, Cheddar and Blue cheeses.

Step 4

Season with salt and pepper to taste.

Step 5

Sprinkle with pine nuts.

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Creamy Orzo Risotto with Blue Cheese and Pine Nuts

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