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Baked Orzo With Fontina
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- #110635
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 cups chicken broth
1 pound 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
4 ounces diced fresh mozzarella cheese
1 cup frozen peas, thawed
1/2 teaspoon salt and pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
directions
Preheat the oven to 400 degrees F. Butter a 13x9 inch baking dish.
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.
Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions 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 until the 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, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
added by
sgre52160
nutrition data
672 calories, 27 grams fat, 72 grams carbohydrates, 27 grams protein per serving.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
February 5, 2013
This recipe is worth the extra work that goes into it! The orzo is nicely done and the blend of flavors from the marsala, fontina, and cream are perfectly balanced. Wow!