Ingredients
Units
Scale
- 4 cups low-sodium chicken broth
- 1 pound orzo pasta
- 4 Tbsp. butter
- Cooking spray for the baking pan
- 1 onion, chopped
- 2 large cloves of garlic, minced (my own addition)
- 8 oz. white mushrooms, wiped, trimmed, sliced (I used Baby Bellas, add another 8 oz. of prefered)
- 1 cup Marsala wine
- 1 cup heavy cream (original recipe calls for 1/2 cup)
- 4 oz. shredded fontina cheese
- 4 oz. diced fresh mozzarella cheese
- 1 cup frozen peas, thawed (add another cup if you like)
- 1 tsp. salt (original recipe calls for 1/2 tsp)
- 1/2 tsp. freshly ground black pepper
- 1/4 cup plain bread crumbs (original recipe calls for 1/2 cup)
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp. dried thyme
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9 x 13″ baking dish with cooking spray.
- Bring the chicken broth to a boil over medium-high heat in a medium sized saucepan.
- Add the orzo and cook until almost tender, about 7 minutes.
- Melt the butter over medium heat in a medium skillet.
- Add the onion and saute until tender, 3 minutes.
- Add the garlic and saute for another minute, do not burn.
- Add mushrooms and continue to saute until golden around the edges, around 7 minutes.
- Add Marsala wine.
- Scrape the brown bits off bottom of the pan and cook until Marsala is reduced by half, about 5 minutes.
- Add mushroom mixture to the orzo in a large bowl.
- Add the cream, fontina and mozzarella cheeses, peas, salt and pepper.
- Stir to combine.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine bread crumbs, Parmesan, and thyme.
- Sprinkle the bread crumb mixture over the top of the pasta/mushroom/pea mixture.
- Bake until golden brown on top, 25 minutes.
- I also broiled it for 3 minutes to get the top more golden brown.
