Reviewed: Aug. 26, 2009

This was delicious. I added some sweet corn for texture and a little extra flavor, and it was perfect.

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Alex

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Reviewed: Aug. 13, 2009

I have made this dish SEVERAL times. It is amazing!!!!!! Thanks soooo much!

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TOMMYGIRLUSA

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Reviewed: Aug. 1, 2009

This was amazing - we could not stop eating it! I used sun-dried tomatoes in place of the spinach and used 3 big Vidalia onions. I topped with fresh parmesan and toasted pine nuts. The flavor is complex and rich... definitely something to make when you want to impress (and you have an hour to kill for carmelizing onions).

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NYCAng

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Reviewed: Jul. 14, 2009

My family (5 yr old included) loved this dish. Make the effort to find the mascarpone cheese - it is divine!! It does make a lot, but the leftovers will go quick. In the carmelization process, I used regular yellow onions as they release more sugar and used a dash of salt and sugar. It took about an hour but so worth it. I served it alongside raspberry chicken.

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Jennifer R.

Cooking Level: Expert

Living In: Del Mar, California, USA

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Reviewed: Jun. 24, 2009

This was just OK to me. Don't skimp on the onions even though it seems like alot. I wish I would have used more and I don't even like onions that much.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Jun. 8, 2009

Okay. We don't like blue cheese so we substituted it for feta cheese and omitted the spinach. This was not bad. Not our absolute favorite, but a good addition to beef burgundy I (found on this website).

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

- makes a TON - for one person use a 1/4 of the rissotto - carmalize onions for at least an hour - use cream cheese by adding it SLOWLY - use high quality blue cheese - good for a side, way too rich for entree

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Lindsey

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Reviewed: Mar. 20, 2009

This is a very good side dish. I always use the number of onions called for, and I have used cream cheese. You will taste the sweetness of the caramelized onion, so if you don't like onion...

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LTCS

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Reviewed: Mar. 15, 2009

Yum! I love orzo so just had to try this. However, I hate blue cheese so I used Feta and it was wonderful! This recipe is definitely a keeper.

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JJ in PTC

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Reviewed: Sep. 18, 2008

This is the first recipe I've made from this site that I did not like. I couldn't even bring myself to eat it. The flavors were overpowering and didn't mech well together - I even tried adding some tomatoes to my portion with no avail.

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michelleag05

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Reviewed: Sep. 10, 2008

Yum, yum and yum! I would probably change the cheese to feta or gorgonzola and add lots more spinach, but this really is a fabulous recipe. Thank you!

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unc1984

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Reviewed: May 12, 2008

Played around with this recipe a little as I didn't have the mascarpone cheese, enough onions or spinach. I liked the results though as did the family. The overall flavor was good and different enough from our usual orzo side dish.

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

This dish came out pretty good! I did make some alterations to suit my family's taste. I subbed parmesan cheese for the blue cheese. I caramelized shallots instead of the onion- shallot is more subtle in flavor than onions. I also added 2 tsp of minced garlic to the shallots during the last few minutes of cook time. I also added the spinach to the pan to wilt it down.

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Pinky

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Reviewed: Feb. 26, 2008

I had such high hopes for what sounded like such a delicious dish! I should've read all the reviews. Mascarpone did not work, cream cheese would have been better, four onions was NOT too much so keep them all in, 1 pound of pasta was way too much and too bland, the spinach needs to be added while it's still cooking to wilt it some. If I make it again, I'll make drastic changes. I agree it was missing "something" but not sure what. Toasted walnuts might have been a good addition too, but not sure what else would help this...

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Feb. 26, 2008

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.

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TIMBO

Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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Reviewed: Oct. 29, 2007

Great side dish-takes a little bit of work, but it was worth it. My husband especially loved this.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2007

Excellent recipe. Used regular cream cheese and skipped the spinach. Will definitely make again.

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JACKIEL

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Reviewed: Jul. 8, 2007

I've made this several times now & we love it. I'm allergic to blue cheese so substitute feta instead. Used both mascarpone & cream cheese and to me both versions taste the same so if you want to save a couple of bucks, feel free to use cream cheese. It's all good!

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JK20165

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Mar. 18, 2007

This is wonderful. I did change the blue cheese to feta since I do not like blue cheese- but the feta works as a nice compliment.

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ilovemyboys

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 26, 2006

I made this for our Christmas dinner and it was very good. I added extra blue cheese and freshly cracked black pepper. It was indulgent, but delicious!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Caramelized Onion and Blue Cheese Orzo

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