Baked Orzo With Fontina and Peas

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

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 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

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.