Description
1 cup orzo pasta
1 tablespoon olive oil
1 small shallot, minced
1 cup endive, chopped
1/2 cup Fontina cheese, shredded
1/3 cup Boursin cheese (garlic & herb)
1/4 cup heavy cream
1 teaspoon lemon zest
1 tablespoon lemon balm, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup toasted pine nuts (optional)
Directions
Cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced shallot and cook for 2 minutes until softened.
Stir in chopped endive and cook for another 2 minutes until slightly wilted.
Reduce heat to low and add Fontina, Boursin, and heavy cream. Stir until melted and smooth.
Add cooked orzo, lemon zest, lemon balm, salt, and black pepper, stirring to combine.
Remove from heat and garnish with toasted pine nuts if desired. Serve warm.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 380 per serving, Servings: 4
