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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2 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

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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Reviewer:

Lindsey

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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4 users found this review helpful

Reviewer:

LTCS

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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3 users found this review helpful

Reviewer:

JJ in PTC

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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2 users found this review helpful

Reviewer:

michelleag05

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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Reviewer:

unc1984

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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3 users found this review helpful

Reviewer:

ANNYBER

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

Pinky

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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8 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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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17 users found this review helpful