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Giada's Baked Orzo with Fontina and Peas Recipe

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This recipe for Giada's Baked Orzo with Fontina and Peas is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chicken broth
1 pound orzo pasta
3 tbsp butter, plus more to grease baking dish
1 onion, chopped
8 oz mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 oz shredded fontina cheese (about 1 cup)
4 oz diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 tsp dried thyme
Directions:
Directions:
Preheat the oven to 400°. Butter a 9 by 13-inch baking dish.

2.
Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add orzo and cook until almost tender, about 7 minutes. Pour orzo and the broth into a large bowl. Set aside.

3.
Meanwhile, melt the butter over medium heat in a medium skillet. Add onions and saute until tender, about 3 minutes. Add 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 until the Marsala has reduced by half, about 5 minutes. Add mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

4.
In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I just had to add this recipe of Giada's. It is delicious and a wonderful side dish for any meat or fish. It is best to serve it right from the oven when it is still creamy.

 

 

 

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