A Giada recipe, it looked so good I had to put it here for safe keeping.
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Units: US | Metric
- 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
- 1Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
- 2Bring 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.
- 3Meanwhile, 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.
- 4In 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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Nutritional Facts for Baked Orzo With Fontina and Peas
Serving Size: 1 (445 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 811.9
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 15.6 g
- Cholesterol 82.9 mg
- Sodium 1193.5 mg
- Total Carbohydrate 77.2 g
- Dietary Fiber 4.6 g
- Sugars 7.1 g
- Protein 28.2 g