Baked Orzo With Fontina And Peas
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Chicken Broth450 g
Orzo Pasta230 g
Mushroom (sliced)1 cup
Marsala Wine1 cup
Heavy Cream1 cup
Pea (frozen, thawed)1 tsp
Salt1 cup
Bread Crumb1 cup
Grated Parmesan1 tsp
Dried ThymeDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Butter a 9 by 13-inch baking dish
4
Bring the chicken broth to a boil over medium-high heat in a medium saucepan
5
Add the orzo and cook until almost tender, about 7 minutes
6
Pour the orzo and the broth into a large bowl
7
Set aside
8
Meanwhile, melt the butter over medium heat in a medium skillet
9
Add the onions and saute until tender, about 3 minutes
10
Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes
11
Add the Marsala
12
Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes
13
Add the mushroom mixture to the orzo in the large bowl
14
Add the cream, fontina, mozzarella, peas, salt, and pepper
15
Stir to combine
16
Pour the mixture into the prepared baking dish
17
In a small bowl combine the bread crumbs, Parmesan, and dried thyme
18
Sprinkle the bread crumb mixture on top of the pasta
19
Bake until golden, about 25 minutes