Orzo Risotto with Creamy Pinenut and Garlic Chive Sauce

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.

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