Blue Cheese And Spinach Orzotto |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I wanted to use my orzotto technique specifically to compliment steak, and this is what I came up with. The spinach was a last minute thought, and I am so glad I added it. It was a fantastic finish. Ingredients:
1lb orzo |
2 cups beef stock or broth |
4t butter |
1 red or sweet onion, chopped(can sub 3 shallots, if desired) |
6-8oz fresh baby spinach, chopped |
3 cloves garlic, minced |
2t worcestershire sauce |
1/4 cup red wine(or sub with more beef stock) |
1/4-1/3 cup cream |
8oz blue cheese(i used gorgonzola) |
kosher or sea salt and fresh ground black pepper |
Directions:
1. Boil orzo per package directions, but subbing 2 cups beef stock for part of the water. Stop just shy of al dente .
2. When done, drain and quickly rinse and toss to keep from sticking.
3. In same pan, melt butter over medium low heat and add onion and garlic. Cook until onion is tender.
4. Add spinach, Worcestershire sauce, and wine and cook about 2 minutes until spinach has cooked down, slightly. See Photo
5. Add pasta back to the pan, and add 1/4 cup cream and the blue cheese and stir well.
6. Place lid on pan and let rest about 5 minutes.
7. Stir again, adding more cream, if needed, for desired creamy consistency.
8. Season with salt and pepper.
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