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Baked Orzo with Fontina and Peas

Giada De Laurentiis
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

8 oz

Mushrooms

1

Onion

1 cup

Peas, frozen

1 tsp

Thyme, dried

4 cups

Chicken broth

1 lb

Orzo pasta

1/2 tsp

Black pepper, freshly ground

1/2 tsp

Salt

1/2 cup

Bread crumbs

3 tbsp

Butter

4 oz

Fontina cheese

1/2 cup

Heavy cream

4 oz

Mozzarella cheese, fresh

1/4 cup

Parmesan, grated

1 cup

Marsala wine