INGREDIENTS
1 1/2 cups
orzo
1 tbsp
extra-virgin olive oil
1
small onion, finely chopped
1/2 tsp
chopped thyme
6 oz
fresh goat cheese, at room temperature
3 oz
cream cheese, at room temperature
1/2 cup
milk
1 tbsp
chopped flat-leaf parsley
Kosher salt and freshly ground pepper
2 tbsp
grated pecorino cheese