Baked Orzo with Fontina and Peas

By NicoleS

Ingredients

• Topping:
• 2 cups chicken broth
• 1/2 pound orzo pasta
• 1 1/2 Tablespoons butter
• 1/2 onion; chopped
• 4 ounces mushrooms, chopped
• 1/2 cup Marsala wine
• 1/4 cup heavy cream
• 1/2 cup shredded Fontina cheese
• 1/2 cup diced fresh mozzarella cheese
• 1/2 cup frozen peas, thawed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup bread crumbs
• 1/8 cup grated Parmesan
• 1/2 teaspoon dried thyme

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°F. Butter 9x13 baking dish.

2. 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.

3. 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 brown around 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.

4. 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.