Creamy Broccoli and Sun-Dried Tomato Orzotti

Ingredients 

• 1 medium onion
  
• 3   garlic cloves, pressed
  
• 2 tsp olive oil
  
• 1 1/2 cups uncooked orzo pasta
  
• 3 1/4 cups vegetable broth
  
• 3/4 cup dry white wine such as Chardonnay
  
• 1 jar (8 oz) sun-dried tomatoes in oil, drained and patted dry
  
• 1 head broccoli (about 2 cups)
  
• 2 oz Parmesan cheese
  
• 6 oz mascarpone cheese
  

 Directions 

1. Finely chop onion. Combine onion, garlic and oil in deep covered baker. Microwave, covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 14-16 minutes or until orzo is tender.
   
2. Meanwhile, thinly slice tomatoes; set aside. Cut broccoli into small florets. Grate Parmesan cheese; set aside. Carefully remove baker from microwave. Stir in tomatoes and broccoli. Cover; let stand 5 minutes.
   
3. Add cheeses to baker; mix well. Let stand, covered, 2-3 minutes or until almost all of the liquid is absorbed.