Cranberry Orzo

So we are back from the holidays. Sorry we didn’t post much in December the month just got too crazy. Wanted to cook something a little different last night and honestly just wanted to use up the cranberries we had leftover in the fridge. Really happy with the way this turned out. Might use slightly less cranberries next time because they are such a strong note in this dish but I still really enjoyed it this way.

For this recipe you need:

• one 12 oz bag of fresh cranberries
• one white onion diced
• one clove garlic minced
• 8 oz of orzo pasta
• 1 cup of white wine
• 3 cups of vegetable broth
• 4 oz crumbled blue cheese
• 1 tbsp butter
• olive oil
• salt & pepper

First you need to roast the cranberries in a small baking dish with a drizzle of olive oil and a dash of salt. Bake at 350 for 40 minutes. Then start sauteing the onions in butter in a large pot. When the onions are translucent add the garlic and cook for another minute. Then add the orzo and continue to stir to just briefly toast it. Use the white wine to deglaze the pot. Slowly add the vegetable broth as needed in small batches allowing the orzo to simmer. Stir frequently. When the orzo is fully cooked stir in the cheese and let it melt. Finish by adding the cranberries and salt and pepper to taste.