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ORZO - Orzo with Goat Cheese
Nb persons: 6
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| Creamy Baked Orzo with Goat Cheese CONTRIBUTED BY MELISSA RUBEL JACOBSON | |
| 1 1/2 cups | orzo |
| 1 tablespoon | extra-virgin olive oil |
| 1 small | onion, finely chopped |
| 1/2 teaspoon | chopped thyme |
| 6 ounces | fresh goat cheese, at room temperature |
| 3 ounces | cream cheese, at room temperature |
| 1/2 cup | milk |
| 1 tablespoon | chopped flat-leaf parsley |
| Kosher salt | |
| freshly ground pepper | |
| 2 tablespoons | grated pecorino cheese |
Preheat the oven to 375°. In a large pot of boiling salted water, cook the orzo until al dente. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from the heat.
Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top. Bake for about 25 minutes, until lightly browned.
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