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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 bowl. Set aside.
Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the 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 dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
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Basic Tomato (Pomodoro) Sauce
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By lam5384_12720255
bonita springs, 48
on July 11, 2012
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I made this dish for my family, they loved it so much. My husband doesn't like mushroom, but i used them anyway and he said it was great even with the mushrooms. I'm making it again tonight. please try this recipe
By angelcakesinc
on April 19, 2012
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LOVE it! A little much to handle for someone just starting to cook (it was one of the first things I ever tried making off of a cooking show but totally worth the effort. Makes great leftovers as well, so even though it makes a fairly huge amount it won't go to waste! Just don't forget the peas. I always forget the peas!
By Jody in Garland, TX
Garland, TX
on February 20, 2012
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This is so good!!! And it makes a lot.
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