- 6
Ingredients
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Preparation
Step 1
Preheat the oven to 400 degrees F
Butter a 9 by 13 baking dish
Bring the chicken broth to a boil over medium-high heat in a medium saucepan
Add the orzo and cook until almost tender, about 7 minutes
Pour the orzo and the broth into a large bowl
Set aside
Meanwhile, melt the butter over medium heat in a medium skillet
Add the onions and saute until tender, about 3 minutes
Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes
Add the Marsala
Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes
Add the mushroom mixture to the orzo in the large bowl
Add the cream, fontina, mozzarella, peas, salt, and pepper
Stir to combine
Pour the mixture into the prepared baking dish
In a small bowl combine the bread crumbs, Parmesan, and dried thyme
Sprinkle the bread crumb mixture on top of the pasta Bake until golden, about 25 minutes.