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THE CANADIAN PRESS

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This delightfully creamy, delicately flavoured dish can be served alongside your favourite grilled fish, poultry or meat.

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DairyGoodness.ca

Top creamy blue cheese risotto with pine nuts.

Creamy Orzo Risotto

375 ml (1 1/2 cups) orzo pasta

30 ml (2 tbsp) butter

30 ml (2 tbsp) finely chopped garlic

30 ml (2 tbsp) finely chopped onion

175 ml (3/4 cup) dry white wine

250 ml (1 cup) whipping cream

30 ml (2 tbsp) finely chopped chives

125 ml (1/2 cup) shredded old white cheddar cheese

60 g (2 oz) blue cheese, crumbled

Salt and pepper, to taste

50 ml (1/4 cup) toasted pine nuts

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; set aside.

Meanwhile, in a large non-stick skillet, melt butter over medium-low heat; cook garlic and onion for 3 to 4 minutes or until onion is 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.

Add orzo to cream sauce; stirring constantly, bring to a simmer. Stir in chives and cheeses. Sprinkle with pine nuts. Makes 4 servings.

Source: dairygoodness.ca.