All Recipes Main Dish Recipes Pasta

Ingredients

4 cups chicken broth 1 (16 ounce) package orzo pasta 3 tablespoons butter 1 white onion, chopped 8 ounces sliced mushrooms 1 cup Marsala wine 1 cup frozen peas ½ cup heavy whipping cream 4 ounces shredded fontina cheese 4 ounces shredded mozzarella cheese ½ teaspoon salt ½ teaspoon ground black pepper ½ cup bread crumbs ¼ cup grated Parmesan cheese 1 teaspoon dried thyme

Nutrition Info

337.1 calories carbohydrate: 38.3 g cholesterol: 41.4 mg fat: 12.5 g fiber: 2.3 g protein: 13 g saturatedFat: 7.4 g servingSize: - sodium: 652.8 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Bring chicken broth to a boil in a pot, stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
Heat butter in a skillet over medium heat, cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
Mix bread crumbs, Parmesan cheese, and thyme together in a bowl, sprinkle over orzo-mushroom mixture.
Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.

12 servings

A delicious side dish that goes great with chicken and pork!