Baked Orzo With Fontina and Peas

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.

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.

Reviews

(3)
Most Helpful

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!

Kittencal@recipezazz January 09, 2009

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.

Clean Plate Club July 04, 2008

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.

Pinkytz February 09, 2008

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