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Cheesy, Creamy Baked Orzo with Fontina and Peas

Author: Roz

Ingredients

  • 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.