(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook.)
4 cups low salt chicken broth
1 lb. orzo pasta
3 tbsp. unsalted butter, plus more to grease the baking dish
1 onion, chopped
3 oz. white mushrooms, trimmed and sliced
1 cup Marsala wine
½ 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
½ tsp. salt
½ tsp black pepper
½ cup plain bread crumbs
¼ cup grated Parmesan cheese
1 tsp. dried thyme
• Preheat oven to 400 degrees and butter a 9×13” 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 heat-proof bowl and set aside
• Melt the butter over medium heat in a medium skillet.
• Add the onion and sauté until tender, about 3 minutes.
• Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes.
• Add the Marsala and then scrape the brown bits off the bottom of the pan
• Cook until the Marsala has reduced by half, about 5 minutes.
• Add the mushroom mixture to the orzo in a 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 thyme.
• Sprinkle the breadcrumb mixture on top of the pasta.
• Bake until golden on top, about 25 minutes.
tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
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