Ingredients

• 250 g Orzo
• 750 ml Hot vegetable broth
• 1 Small yellow onion, finely chopped
• 2 Garlic cloves, minced
• 60 ml Dry white wine (optional)
• 75 g Dried cranberries
• 125 g Fresh Quebec goat cheese, crumbled
• 30 g Unsalted butter
• 15 ml Extra virgin olive oil
• 2 tbsp Fresh parsley, chopped
• to taste Fine salt
• to taste Freshly ground black pepper

Instructions

1. 1

   In a large, heavy-bottomed pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for 1 more minute, being careful not to burn it.

2. 2

   Add the orzo to the pot and toast for about 1 minute, stirring constantly until lightly golden.

3. 3

   If using white wine, pour the wine into the pot and let it reduce completely, stirring to deglaze the bottom of the pot.

4. 4

   Add one ladle of hot broth to the orzo and stir until completely absorbed. Continue adding the broth, one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more. This will take about 15-20 minutes, until the orzo is al dente and creamy.

5. 5

   When the orzo is almost cooked, stir in the dried cranberries.

6. 6

   Remove the pot from the heat. Stir in the crumbled goat cheese and butter. Stir vigorously until the cheese melts and the butter is incorporated, creating a creamy texture.

7. 7

   Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh chopped parsley.