Ingredients for Baked Orzo With Fontina And Peas
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- ½ cup marsala wine
- ½ cup heavy cream
- 8 ounces fontina cheese, shredded
- 4 ounces fresh mozzarella cheese, shredded
- 1 cup frozen peas, thawed
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon dried thyme
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How to Make Baked Orzo With Fontina And Peas
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- Bring chicken broth to a boil in a medium saucepan. Add orzo and cook until almost tender, about 7 minutes. Drain well and set aside.
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add onion and saute until softened, about 3 minutes.
- Add mushrooms and saute until golden, about 7 minutes. Stir in marsala wine, scraping up any browned bits from the pan. Simmer until reduced by half, about 5 minutes.
- In a large bowl, combine cooked orzo, mushroom mixture, heavy cream, fontina, mozzarella, peas, salt, and pepper. Stir until well combined.
- Pour orzo mixture into the prepared baking dish.
- In a small bowl, combine breadcrumbs, parmesan cheese, and dried thyme.
- Sprinkle breadcrumb mixture evenly over the orzo.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
28g
Fat
78g
Carbs
25g
