Silky Leek and Roquefort Orzo
This orzo dish is pure comfort—the Roquefort makes it creamy, tangy and just sublime with the silky soft leeks. Mini rice-shaped orzo absorbs liquid and flavor just like rice, yet unlike traditional risotto, it’s a lot easier to achieve a perfectly al dente creamy result without constant stirring. While it’s perfect as is, feel free to top it with some crispy bacon for your meat-loving friends!
Yields3 - 4 servings
- 2 cups (300 g) finely sliced leeks
- 1 tablespoon (14 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1/2 cup (80 g) finely chopped white onions
- Pinch of salt
- 3/4 cup (160 g) orzo
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 tablespoon (4 g) finely chopped fresh parsley
- 3 oz (85 g) Roquefort cheese, crumbled, plus more to serve
- 1 tablespoon (15 ml) lemon juice
- 2–3 walnuts, chopped, divided
Begin by soaking the leeks in a pot of boiling water for 3 to 4 minutes. Strain them and set them aside.
Turn on the rice cooker, set the mode to Cook and add the lid to let the rice cooker preheat for about 1 minute.
Add the butter and olive oil to the pot when it’s heated. Cover it and let the butter melt for 1 to 2 minutes, then toss in the onions. Season with salt and sauté the onions for a minute before putting the lid on and cooking them for 4 to 5 minutes, or until they are golden.
Now add the leeks, sauté for 2 minutes and then put on the lid, frying them until they are softened. This should take another 4 to 5 minutes.
Add in the orzo and stir well. Pour in the wine and stir everything together. Cook, covered, for 8 to 10 minutes. Give everything another stir and add in the stock. Cook for another 7 to 10 minutes, or until the orzo is fully cooked.
Change the cooker mode to Warm. Add the parsley, Roquefort, lemon juice and most of the walnuts. Mix well and serve with a sprinkle of the remaining walnuts and some more of the crumbled, creamy Roquefort.
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