- Pasta types
This is a rich and creamy pasta dish that resembles risotto. Risoni is a rice-shaped pasta, but any other short soup pasta can be used for this recipe.
75 people made this
- 500g uncooked risoni pasta
- 2 tablespoons butter
- 3 tablespoons olive oil
- 4 onions, sliced
- 180g blue cheese, crumbled
- 100g mascarpone cheese
- 60g chopped spinach
- salt and pepper to taste
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat butter and oil in a large frying pan over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on kitchen paper.
- In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Reviews & ratingsAverage global rating:(73)
Reviews in English (63)
by Donna Maria
This was beautiful and if I could have given it 4.5 stars I would have. The only thing that didn't make this recipe a 5 star was that I felt it was missing just a little something and if I am going to spend time caramelizing onions (and I have a passion for caramelized onions) the resulting dish should be perfect.The next time I made the recipe I added some toasted pine nuts becuse I felt the missing ingredient was more a textural than a taste thing. It was stunning!Two points I would make are;One - I found it best to add the spinach when the pasta is nice and hot so the spinach wilts enough so that the rawness of it is taken away.Two - (For the onion timid) Four onions is *not* too many for this recipe! In fact, make them four nice big ones and a pinch of sugar to help the caramelization process along, you won't regret it!-16 Jul 2004
This is very tasty, a nice change from rice or potatoes. I must admit ... I was very nervious about the amount of onions. But it honestly worked. I wish I had added even more (smile)Just a note, I think this might have the potential to become dry, so I used a bit of the water that I cooked the orzo in before it became dry.Last note, like another person mentioned, I added the spinach to the hot orzo, so that the spinach would wilt a bit.-15 Mar 2005
I 1/2'd the pasta and doubled the spinach. Used prewashed baby spinach and rotini shaped pasta. Also sub'd cream cheese for mascarpone. Had only 4 oz. of the blue cheese. VERY GOOD. It cools very quickly. Had to nuke individual servings. Fine for wife and I. Would be very difficult to serve warm to many more.-26 Feb 2008