Orzo risotto with Gorgonzola and mascarpone.
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
609 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Orzo risotto with Gorgonzola and mascarpone.
Description
This recipe involves toasting orzo pasta briefly in olive oil to develop subtle flavor, then cooking it risotto-style by slowly adding warm vegetable broth while stirring until the orzo is tender but not mushy. Gorgonzola dolce and mascarpone cheeses are stirred in near the end, melting to create a creamy sauce that coats the pasta with a tangy richness distinctive to blue cheese.
Roasted seedless grapes, cooked with olive oil and a pinch of salt until soft and slightly caramelized, add a burst of sweetness and textural interest. Freshly peeled and cubed pears complement the grapes with a fresh fruity contrast when served as toppings. The dish is seasoned simply with salt and freshly ground black pepper, allowing the cheeses and toppings to shine.
Orzo risotto is served immediately to enjoy its creamy consistency at its best, with topping placement adding visual appeal and flavor balance. This preparation offers a nuanced flavor profile combining savory cheese and sweet fruit, suitable for a vegetarian diet by selecting appropriate cheeses.
Ingredients
- 9 oz orzo pasta I used orzo made by Garafalo, risoni
- 6.5 oz gorgonzola dolce or vegetarian blue cheese
- 6.5 oz mascarpone for substitutes see main content.
- 2 pints vegetable broth You may not need it all.
- salt to taste and for grapes
- black pepper to taste, freshly ground
- 2-3 tablespoons olive oil one for grapes
For toppings
- 16-20 grapes seedless
- 2 pear peeled and cut into small cubes, fresh
Instructions
Prepare the ingredients
- Remove the skin from the Gorgonzola and cut it into chunks.
Cook the orzo risotto
- Heat the vegetable broth in a saucepan
- Toast the orzo pasta in a heavy pan in olive oil for a minute, stirring continuously. Don't let it turn brown
- On a low heat, add a ladle of hot broth to the pasta and stir. Continue to add broth a little at a time whilst stirring continuously until the pasta is almost cooked. Like making risotto.
- Add the gorgonzola and mascarpone and continue to stir until the cheese has melted and the pasta is cooked. Add salt and freshly ground black pepper to taste.
To prepare toppings
- Roast the grapes in an oven dish with a little olive oil and a pinch of salt for about 20 minutes. They should be soft and slightly brown.
- Peel the pears and cut into small cubes. This is best done just before serving.
Plate and serve.
- Serve the pasta risotto as soon as it's ready, topped with grapes and pieces of pear or if you prefer just with Parmigiano.
Notes
- Use vegetarian blue cheese like Dolcelatte if maintaining a vegetarian diet.
- For leftover substitutions or ingredient variations, consult the ingredients guidance in the main recipe content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 2085mg | 87% |
| Potassium | 288mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1536IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 323mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
