Creamy Orzo Risotto

• orzo pasta↗1 1⁄2 cups
• butter↗2 tablespoons
• garlic, finely chopped↗2 tablespoons
• onions, finely chopped↗2 tablespoons
• dry white wine↗3⁄4 cup
• 35% cream↗1 cup
• chives, finely choped2 tablespoons
• old white cheddar cheese, shredded↗1⁄2 cup
• blue cheese, crumbled↗2 ounces
• salt and pepper
• pine nuts, toasted↗1⁄4 cup

Step-by-step instructions

1. 1

   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; drain and set aside.

2. 2

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

3. 3

   Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.

4. 4

   Add orzo to cream sauce; stirring constantly, bring to a simmer.

5. 5

   Stir in chives and cheddar and blue cheeses. Season with salt and pepper.

6. 6

   Sprinkle with pine nuts.