- Begin by heating the olive oil in a medium size pot. Add the diced onions and minced garlic to the pot, and cook over low heat until translucent, about 10 minutes. Stir occasionally to prevent the onions from browning.
- With the heat on low, add the orzo to the pot. Toast the pasta in the olive oil for 3-4 minutes. Add the white wine to the pot, and cook until reduced, about 2 minutes.
- Add in chicken broth and cook the orzo for 5-6 minutes. Once all the liquid has absorbed, add the with Kerrygold Blarney Castle Cheese, salt and pepper. Stir well to incorporate the cheese. Add an additional tablespoon of water or broth to loosen the sauce, or if the orzo needs another minute to soften.
- Stir until the orzo is glossy and the cheese is melty. If the sauce thickens too much, adjust by adding more chicken broth as needed to thin it out. Top with a squeeze of fresh lemon juice and freshly ground black pepper. Enjoy!
Recipe by Lion’s Bread.