Baked Orzo With Fontina and Peas

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Total Time
55mins
Prep
25 mins
Cook
30 mins

A Giada recipe, it looked so good I had to put it here for safe keeping.

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Ingredients

Nutrition

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.
Most Helpful

5 5

I absolutely loved this recipe, made as stated but added in some crushed red chili flakes and also 4 large cloves garlic chopped when sauteeing the onion, will make again for sure, thanks for sharing!

5 5

We loved this!!! It is pretty rich but worth it. Next time I think I might add some marsala to the chicken broth when I cook the pasta.

4 5

I made this exactly as written except that I used vegetable broth instead of chicken broth. It tasted very good but was a little dry. Maybe I let the wine reduce too much? Next time I would use more peas and add some butter to the crumb topping as I don't like dry toppings. I will make this again. Thanks for posting.