Baked Orzo With Fontina And Peas Recipe

Name: Baked Orzo With Fontina And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1332

kcal

Calories

Fat

107

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups chicken broth, 1 lb orzo pasta, 3 tablespoons butter, plus more to grease the baking dish, 1 onion, chopped, and more.

Yes, Baked Orzo With Fontina And Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Orzo With Fontina And Peas

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