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Baked Orzo with Goat Cheese

January 15, 2013

by Elizabeth



I think it’s pretty obvious that my favorite side dishes (foods?) are Macaroni & Cheese and Risotto. (exhibits a, b, c, d for starters, Emily has a similar problem addiction.) This Baked Orzo is almost a perfect marriage between the two, which means it has shot to the top of my list of favorite comfort foods in remarkable time. I’ve had this recipe saved to Pepperplate for months, but never got around to making it until after Christmas because husband isn’t the biggest goat cheese fan. Turns out that won’t be a problem any longer, because I will just eat the entire dish and husband can suffer through an Atkins-style dinner.  

Baked Orzo with Goat Cheese, adapted from Food & Wine

serves 6

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 and freshly ground pepper
2 tablespoons grated pecorino cheese

Preheat the oven to 375°. Cook the orzo until al dente according to package directions. Be sure to salt your water well before adding the orzo. 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. The cheese “sauce” will be very thick, don’t worry. 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 barely golden brown and crispy on the top.

2 Comments leave one →
  1. April 9, 2013 11:54 pm

    Very nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed surfing around your blog posts. After all I’ll be subscribing to your rss feed and I hope you write again very soon!


  1. Using your Le Creuset 101 | Deux Maisons

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