Creamy Orzo Risotto
Ready In: 15 mins
Serves: 4
Ingredients
- 1 1⁄2 cups orzo pasta
- 2 tablespoons butter
- 2 tablespoons garlic, finely chopped
- 2 tablespoons onions, finely chopped
- 3⁄4 cup dry white wine
- 1 cup 35% cream
- 2 tablespoons chives, finely choped
- 1⁄2 cup old white cheddar cheese, shredded
- 2 ounces blue cheese, crumbled
- salt and pepper
- 1⁄4 cup pine nuts, toasted
Directions
- In 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 and set aside.
- Meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
- Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
- Add orzo to cream sauce; stirring constantly, bring to a simmer.
- Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
- Sprinkle with pine nuts.
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