Creamy Orzo Risotto with Blue Cheese and Pine Nuts

This dish will make a great appetizer as a first course or an excellent 'starch' on a main course dish. Serve this creamy dish in deep pasta bowls with your favourite grilled fish, poultry or meat.

  • Prep: 15 min - 20 min
  • Cooking: 25 min
Yields 4 servings
creamy orzo risotto with blue cheese and pine nuts

Ingredients

  • 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 (180 mL) dry white wine
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) finely chopped chives
  • 1/2 cup (125 mL) shredded Canadian Old Cheddar cheese
  • 2 oz (60 g) Canadian Blue cheese crumbled
  • Salt and pepper to taste
  • 1/4 cup (60 mL) toasted pine nuts

Preparation

In large pot of boiling water, cook orzo according to package directions until al dente. 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, Canadian Cheddar and Blue cheeses. Season with salt and pepper to taste. Sprinkle with pine nuts.

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Nutrition

Nutritional Information

per serving
Energy: 675 Calories
Protein: 19 g
Carbohydrate: 56 g
Fat: 41 g
Fibre: 4 g
Sodium: 548 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 22 % / 247 mg
Folate: 64 %
Vitamin A: 36 %
Thiamin: 35 %
Niacin: 33 %