This was pretty good, though I did make a couple easy changes that made it better enough for my husband to go from, "It's good," to "This is the BOMB!"
Made 1/2 recipe to go with grilled flat iron steak. Didn't have fresh spinach, so I used fresh asparagus and fresh parsley. The asparagus, added to cook w/onions when nearly done caramelizing, stayed crisp so it gave the dish the added crunch some have complained it needed. I also added chopped fresh parsley and @ a cup of pasta water with the al dente orzo to the onions/asparagus to cook a few mins together over low heat before adding the cheeses.
Ended up adding more blue cheese (to taste), pepper, and salt before serving. Next time will likely cook the orzo in broth for more flavor. Don't think I'll mess with the marscopone (sp?) next time either -- cream cheese will be better (more tart) I think. I'll also use even more onions and NOT VIDALIA -- too sweet.
Thanks for the recipe -- love it when Hubby can't leave the leftovers alone when I'm trying to clear the table!
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This was pretty good, though I did make a couple easy changes that made it better enough for...