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Chef Tips
- Use low heat when adding the cheese to avoid curdling the sauce.
- Stir the orzo frequently while cooking to prevent it from sticking.
- For extra flavor, add a pinch of garlic powder or fresh herbs like thyme or parsley.
Ingredients 0/15
Why This Recipe Is So Tasty
Step 1
Warm your oven to 400°F and lightly grease a 9x13-inch baking dish. Bring the chicken broth to a boil in a pot, then add the orzo and cook it for about 7 minutes until it’s just about tender. Drain any extra liquid if needed and transfer the orzo to a large bowl.
Step 2
In a skillet over medium heat, melt the butter and sauté the onion and mushrooms until they’re nice and soft, which should take around 7 minutes. Pour in the Marsala wine and let it simmer until it’s reduced by about half, anywhere from 5 to 10 minutes. Stir this flavorful mushroom mixture into the orzo.
Step 3
Add the peas, cream, fontina, mozzarella, and a good pinch of salt and pepper to the orzo and mushroom mix. Give everything a good stir to combine, then spread it evenly in the baking dish.
Step 4
In a small bowl, mix together the breadcrumbs, Parmesan, and thyme. Sprinkle this topping over the orzo mixture. Pop the dish in the oven and bake for about 25 minutes, until the cheese is melted and the breadcrumbs turn a lovely golden brown. Let it cool for a few minutes before serving.
