Creamy orzo risotto with Blue cheese and pine nuts
- Course Side Dishes
- Prep. Time 10 mins
- Cooking Time 25 mins
- Yields 4
Preparation
What You Need
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.
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View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 675 CaloriesProtein: 19 g
Carbohydrate: 56 g
Fat: 41 g
Fibre: 4 g
Sodium: 548 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
22 %
/
247 mg
Folate:
64 %
Vitamin A:
36 %
Thiamin:
35 %
Niacin:
33 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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