Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 337
- Carbohydrate: 38g
- Fat: 13g
- Fiber: 2g
- Protein: 13g
- Sugar: 5g
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