This is a rich and creamy pasta dish that resembles risotto. Risoni is a rice-shaped pasta, but any other short soup pasta can be used for this recipe.
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! - 16 Jul 2004 (Review from Allrecipes US | Canada)
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. - 15 Mar 2005 (Review from Allrecipes US | Canada)
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. - 26 Feb 2008 (Review from Allrecipes US | Canada)