- In a large pot of boiling lightly salted water, cook orzo for about 8 minutes or until just tender but still firm. Drain and rinse under cold water; drain well and set aside.
- Meanwhile, in a large non-stick skillet melt butter over medium low; cook garlic and onions for about 3-4 minutes or until onions are softened. Add wine and bring to a simmer; reduce heat to medium low and cook stirring occasionally for 3 minutes. Add cream and bring to a simmer; reduce heat to medium low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
- Add orzo to the cream sauce; stirring constantly and bring to a simmer. Stir in chopped chives, Cheddar and blue cheeses. Season with salt and pepper to taste. Sprinkle with pine nuts.
- Excellent source of vitamin A and thiamin.