Baked Orzo With Fontina and Peas

READY IN: 55mins
Recipe by CIndytc

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

Top Review by tarab5

This has a fantastic flavor, but I wanted more stuff in the orzo. The second time I made this, I doubled both the mushrooms and the peas and I was much happier. I also decided since I couldn't buy less than 8 oz of Fontina, I might as well just use all Fontina and leave out the mozzarella. This also worked well. The marsala and thyme are a lovely combination.

Ingredients Nutrition


  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.

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