Baked Orzo With Fontina and Peas |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A Giada recipe, it looked so good I had to put it here for safe keeping. Ingredients:
4 cups chicken broth |
1 lb 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 teaspoon fresh ground black pepper |
1/2 cup breadcrumbs |
1/4 cup grated parmesan cheese |
1 teaspoon dried thyme |
Directions:
1. Preheat the oven to 400 degrees F. Butter a 9 X 13 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. Meanwhile, melt the butter over medium heat in a medium skillet. Add the oinions 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 unti lthe 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 & pepper. Stir to combine. Pour the mixture into the prepared baking dish.
4. In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.
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