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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



  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