
4 cups chicken broth
1 pound orzo pasta
3 TBS butter, + more to grease baking dish
1 onion chopped
8 oz mushroom sliced
1 cup Marsala wine
1/2 cup heavy cream
4 oz (1 cup) shredded fontina cheese
4 oz (1 cup) diced fresh mozarella cheese
1 cup thawed frozen peas
1/2 tsp salt
1/2 tsp freshly ground black pepper
For the topping we need: 1/2 cup of bread crumbs, 1/4 cup of grated Parmesan and 1 tsp os dried thyme.
Preheat oven to 400 degrees, butter 9 x 13 inch baking dish. Bring chicken broth to a boil and orzo and cook until almost tender, about 7 minutes. Important is not to overcook the pasta, as it still have to bake in the oven. Do not drain the orzo, just pour the whole thing into a large bowl.
Melt the butter over medium heat, add onions and saute until tender, about 3 minutes. Add mushrooms and continue to saute until mushrooms are turning golden around the edges, about 7 minutes. Add Marsala wine, scrape the bottom of the pan, cook until Marsala ha reduced by half, about 5 minutes. Add the mushroom mixture to the orzo, add cream, both cheeses, peas, salt and pepper. Stir well to combine all the ingredients. Pour into the baking dish.
In a small bowl combine the topping ingredients and sprinkle on top of the pasta. bake until golden, about 25 minutes.
Yummy....
1 comment:
This orzo looks amazing! Love the Fontina cheese!
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