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Photo for - Orzo Risotto

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: 30 minutes

Ingredients

  • 1 1/2 cups (375mL) orzo pasta
  • 2 tbsp (30mL) GAY LEA - Butter Sticks – Salted
  • 2 tbsp (30mL) garlic cloves, finely chopped
  • 2 tbsp (30mL) onion, finely chopped
  • 3/4 cup (175mL) dry white wine
  • 1 cup (250mL) 35% whipping cream
  • 2 tbsp (30mL) chives, finely chopped
  • 1/2 cup (125mL) IVANHOE - Extra Old White Cheddar, grated
  • 2 oz (60mL) blue cheese, crumbled
  • 1/4 cup (50mL) toasted pine nuts

Instructions

  1. In a large pot of boiling lightly salted water, cook orzo for about 8 minutes or until just tender but still firm. Drain and rinse under cold water; drain well and set aside.
  2. Meanwhile, in a large non-stick skillet melt butter over medium low; 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. Add cream and bring to a simmer; reduce heat to medium low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
  3. Add orzo to the cream sauce; stirring constantly and bring to a simmer. Stir in chopped chives, Cheddar and blue cheeses. Season with salt and pepper to taste. Sprinkle with pine nuts.
  • Excellent source of vitamin A and thiamin.
Photo of - Orzo Risotto

Ingredients

  • 1 1/2 cups (375mL) orzo pasta
  • 2 tbsp (30mL) GAY LEA - Butter Sticks – Salted
  • 2 tbsp (30mL) garlic cloves, finely chopped
  • 2 tbsp (30mL) onion, finely chopped
  • 3/4 cup (175mL) dry white wine
  • 1 cup (250mL) 35% whipping cream
  • 2 tbsp (30mL) chives, finely chopped
  • 1/2 cup (125mL) IVANHOE - Extra Old White Cheddar, grated
  • 2 oz (60mL) blue cheese, crumbled
  • 1/4 cup (50mL) toasted pine nuts