Baked Orzo With Fontina And Peas Recipe

Ingredients for Baked Orzo With Fontina And Peas

• 2 cups chicken broth
• Orzo Pasta
• 4 tablespoons butter, divided
• Onion
• 8 ounces cremini mushrooms, sliced
• Marsala Wine
• Heavy Cream
• Fontina Cheese
• Fresh Mozzarella Cheese
• Frozen Peas
• Salt
• Fresh Ground Black Pepper
• 1/2 cup breadcrumbs
• Parmesan Cheese
• 1 teaspoon dried thyme

How to Make Baked Orzo With Fontina And Peas

1. Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
2. 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.
3. Melt 2 tablespoons butter in a medium skillet over medium heat. Add onion and saute until softened, about 3 minutes.
4. 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.
5. In a large bowl, combine cooked orzo, mushroom mixture, heavy cream, fontina, mozzarella, peas, salt, and pepper. Stir until well combined.
6. Pour orzo mixture into the prepared baking dish.
7. In a small bowl, combine breadcrumbs, parmesan cheese, and dried thyme.
8. Sprinkle breadcrumb mixture evenly over the orzo.
9. Bake for 25-30 minutes, or until golden brown and bubbly.