Creamy Orzo Risotto

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

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. 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. 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. Add orzo to cream sauce; stirring constantly, bring to a simmer.
5. Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
6. Sprinkle with pine nuts.

orzo pasta, butter, garlic, onions, dry white wine, cream, chives, old white cheddar cheese, blue cheese, salt, pine nuts

Taken from www.food.com/recipe/creamy-orzo-risotto-331657 (may not work)