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Baked Orzo with Fontina and Peas
Source
Prep Time25 min |
Cook Time30 min |
Total Time55 min |
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 (about 1 cup) |
| 4 | ounces | diced fresh mozzarella cheese (about 1 cup) |
| 1 | cup | frozen peas thawed |
| 1⁄2 | teaspoon | salt |
| 1⁄2 | teaspoons | freshly ground black pepper |
| 1⁄2 | cup | bread crumbs |
| 1⁄4 | cup | grated Parmesan |
| 1 | teaspoon | dried thyme |
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