Dinner Favourite
Orzo Risotto
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, or as an appetizer with toasted garlic bread.
Preparation Time:
10 Minutes
Ingredients:
| 1-1/2 cups | orzo pasta | 375 mL |
| 2 tbsp | butter | 30 mL |
| 2 tbsp | finely chopped garlic | 30 mL |
| 2 tbsp | finely chopped onion | 30 mL |
| 3/4 cup | dry Canadian white wine | 175 mL |
| 1 cup | 35% whipping Cream | 250 mL |
| 2 tbsp | finely chopped chives | 30 mL |
| 1/2 cup | shredded old Canadian white Cheddar cheese | 125 mL |
| 2 oz | Canadian Blue cheese, crumbled Salt and pepper | 60 g |
| 1/4 cup | toasted pine nuts | 50 mL |
Instructions:
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.
Credit: Dairy Farmers of Canada of Fairmont Hotels