Rating: 4.3 stars
73 Ratings
  • 5 star values: 39
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2

Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Advertisement
  • While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.

  • In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

Nutrition Facts

873 calories; protein 29g; carbohydrates 97.3g; fat 42.4g; cholesterol 80.5mg; sodium 717.5mg. Full Nutrition
Advertisement

Reviews (73)

Most helpful positive review

Rating: 4 stars
07/17/2004
This was beautiful and if I could have given it 4.5 stars I would have. The only thing that didn't make this recipe a 5 star was that I felt it was missing just a little something and if I am going to spend time caramelizing onions (and I have a passion for caramelized onions) the resulting dish should be perfect. The next time I made the recipe I added some toasted pine nuts becuse I felt the missing ingredient was more a textural than a taste thing. It was stunning! Two points I would make are; One - I found it best to add the spinach when the pasta is nice and hot so the spinach wilts enough so that the rawness of it is taken away. Two - (For the onion timid) Four onions is not too many for this recipe! In fact make them four nice big ones and a pinch of sugar to help the caramelization process along you won't regret it! Read More
(60)

Most helpful critical review

Rating: 3 stars
06/09/2010
This was just not worth the expensive mascarpone cheese and blue cheese this recipe called for. It was just OK. Will definitely not make this again:( Read More
(11)
73 Ratings
  • 5 star values: 39
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
07/17/2004
This was beautiful and if I could have given it 4.5 stars I would have. The only thing that didn't make this recipe a 5 star was that I felt it was missing just a little something and if I am going to spend time caramelizing onions (and I have a passion for caramelized onions) the resulting dish should be perfect. The next time I made the recipe I added some toasted pine nuts becuse I felt the missing ingredient was more a textural than a taste thing. It was stunning! Two points I would make are; One - I found it best to add the spinach when the pasta is nice and hot so the spinach wilts enough so that the rawness of it is taken away. Two - (For the onion timid) Four onions is not too many for this recipe! In fact make them four nice big ones and a pinch of sugar to help the caramelization process along you won't regret it! Read More
(60)
Rating: 5 stars
03/15/2005
This is very tasty a nice change from rice or potatoes. I must admit... I was very nervious about the amount of onions. But it honestly worked. I wish I had added even more (smile) Just a note I think this might have the potential to become dry so I used a bit of the water that I cooked the orzo in before it became dry. Last note like another person mentioned I added the spinach to the hot orzo so that the spinach would wilt a bit. Read More
(22)
Rating: 5 stars
02/26/2008
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. Read More
(18)
Advertisement
Rating: 4 stars
12/22/2005
A very good recipe. I did not drain the onions which kept the orzo from getting too dry. The onions need to be medium to large sized because it takes a lot of onion to balance the blue cheese flavor. This is a new favorite though reserved for special occasions which justify all of the chopping and tears. Read More
(12)
Rating: 3 stars
06/09/2010
This was just not worth the expensive mascarpone cheese and blue cheese this recipe called for. It was just OK. Will definitely not make this again:( Read More
(11)
Rating: 5 stars
01/17/2005
Am glad I took the time and slowly caramalized the onion. The flavor really worked well with blue cheese and mascarpone and the cheese melted so nicely. Topped off with some pine nuts and it was great! Read More
(8)
Advertisement
Rating: 3 stars
02/26/2008
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... Read More
(8)
Rating: 4 stars
11/27/2005
This is a good recipe and I have made ir a few times now. Since there are few ingredients I beleive the key to this recipe is to use good ingredients: vidalia or spanish onions onions and a good blue cheese. Read More
(7)
Rating: 5 stars
01/10/2005
Great side dish! Did not have mascarpone on hand so I used cream cheese. And I had Gorganzola (same thing?) so I used that instead. Read More
(7)