Creamy orzo risotto with Blue cheese and pine nuts
1-1/2 cups (375 mL) orzo pasta
2 tbsp (30 mL) butter
2 tbsp (30 mL) finely chopped garlic
2 tbsp (30 mL) finely chopped onion
3/4 cup (175 mL) dry Canadian white wine
1 cup (250 mL) 35% whipping Cream
2 tbsp (30 mL) finely chopped chives
1/2 cup (125 mL) shredded old Canadian white Cheddar cheese
2 oz (60 g) Canadian Blue cheese, crumbled
Salt and pepper
1/4 cup (50 mL) toasted pine nuts
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.
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.
Add orzo to the cream sauce; stirring constantly bring to a simmer. Stir in chopped chives, Cheddar and Blue cheeses. Season with salt and pepper to taste. Sprinkle with pine nuts.
Complementary Wines: Barbera
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