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    You are in: Home / Recipes / Baked Orzo With Fontina and Peas Recipe
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    Baked Orzo With Fontina and Peas

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    CIndytc's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
    2. 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. 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. 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.

    Ratings & Reviews:

    • on January 09, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    30%
    Total Fat 27.1 g
    41%
    Saturated Fat 15.6 g
    78%
    Cholesterol 82.9 mg
    27%
    Sodium 1193.5 mg
    49%
    Total Carbohydrate 77.2 g
    25%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.1 g
    28%
    Protein 28.2 g
    56%

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