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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A delicious side dish that goes great with chicken and pork! Ingredients:
4 cups chicken broth |
1 (16 ounce) package orzo pasta |
3 tablespoons butter |
1 white onion, chopped |
8 ounces sliced mushrooms |
1 cup marsala wine |
1 cup frozen peas |
1/2 cup heavy whipping cream |
4 ounces shredded fontina cheese |
4 ounces shredded mozzarella cheese |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup bread crumbs |
1/4 cup grated parmesan cheese |
1 teaspoon dried thyme |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
3. Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
4. Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
5. Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
6. Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.
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