Orzo Risotto with Creamy Pinenut and Garlic Chive Sauce

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.

• 1½ cups (375 mL) Orzo Pasta
• 2 tbsp (30 mL) Butter
• 2 tbsp (30 mL) finely chopped Garlic
• 2 tbsp (30 mL) finely chopped Onions (Cooking)
• ¾ cup (175 mL) dry Canadian White Wine
• 1 cup (250 mL) Whipping Cream
• 2 tbsp (30 mL) finely chopped Chives
• ½ cup (125 mL) shredded Old Canadian White Cheddar Canadian Blue Cheese
• 2 oz (60 g) crumbled Salt
• To taste Cracked Black Pepper
• To taste Pine Nuts

1. 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.
2. 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.
3. 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.
4. Add orzo to the cream sauce; stirring constantly bring to a simmer.
5. Stir in chopped chives, Cheddar and Blue cheeses.
6. Season with salt and pepper to taste. Sprinkle with pine nuts.