↞ recipe box start page
Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
4 cups chicken broth
1 lb orzo pasta
3 tbsp butter, plus more to grease the 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
Preheat the oven to 400. Butter a 9 by 13-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.
view more member recipes
BAKED ORZO WITH FONTINA AND PEAS
view my recipes
print
save
Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
4 cups chicken broth
1 lb orzo pasta
3 tbsp butter, plus more to grease the 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
Preheat the oven to 400. Butter a 9 by 13-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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Orzo With Fontina
by sgre52160
4 cups chicken broth 1 pound orzo pasta 3 tbsp butter, plus more to grease the baking dish 1 onion, chopped 8 oz mushrooms, sliced 1 cup Marsala wine 1/2 cup heavy cream 4 oz shredded
by sgre52160
4 cups chicken broth 1 pound orzo pasta 3 tbsp butter, plus more to grease the baking dish 1 onion, chopped 8 oz mushrooms, sliced 1 cup Marsala wine 1/2 cup heavy cream 4 oz shredded
Orzo With Peas And Parmesan
by sgre52160
1 tablespoon butter 2 tablespoons extra virgin olive oil 1 small onion, finely chopped 1 clove of garlic, minced 1 pound orzo pasta 4 cups chicken broth 1 cup water 1 cup frozen peas 1/2 cup g
by sgre52160
1 tablespoon butter 2 tablespoons extra virgin olive oil 1 small onion, finely chopped 1 clove of garlic, minced 1 pound orzo pasta 4 cups chicken broth 1 cup water 1 cup frozen peas 1/2 cup g
Baked Fontina
by sgre52160
1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces 6 cloves garlic, thinly sliced 1 tbsp fresh thyme, chopped 1 tsp fresh rosemary, chopped 3 tbsp extra virgin olive oil 1/2 tsp
by sgre52160
1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces 6 cloves garlic, thinly sliced 1 tbsp fresh thyme, chopped 1 tsp fresh rosemary, chopped 3 tbsp extra virgin olive oil 1/2 tsp
Baked Potatoes With Fontina
by sgre52160
3 1/4 lbs potatoes 7 oz Fontina cheese, cubed 3 1/2 oz Gruyere cheese, cubed 3 1/2 oz cooked ham, cut into strips 8 fl oz double cream 1 garlic clove Butter, for greasing Salt and pepper
by sgre52160
3 1/4 lbs potatoes 7 oz Fontina cheese, cubed 3 1/2 oz Gruyere cheese, cubed 3 1/2 oz cooked ham, cut into strips 8 fl oz double cream 1 garlic clove Butter, for greasing Salt and pepper
Baked Pasta With Sausage, Mushrooms And Fontina
by ICOOK2
2 tablespoons extra-virgin olive oil, divided 12 ounces sweet Italian sausage, casings removed 1 pound cremini mushrooms, trimmed, and quartered 1/2 cup sliced shallots 4 teaspoons minced fres
by ICOOK2
2 tablespoons extra-virgin olive oil, divided 12 ounces sweet Italian sausage, casings removed 1 pound cremini mushrooms, trimmed, and quartered 1/2 cup sliced shallots 4 teaspoons minced fres
view more member recipes
related CDKitchen recipes
Baked Orzo With Fontina
J. Alexander's Orzo and Wild Rice Salad
Orzo And Tomato Salad With Feta Cheese
Spinach Parmesan Orzo
Potato Gnocchi With Fontina Cheese Sauce
Orzo With Pesto And Peas
Toasted Orzo With Peas And Parmesan
Turkey Sausage With Orzo And Tomatoes
Creamy Orzo
Pesto Orzo Salad with Shrimp and Artichokes