Baked Orzo with Porcini, Peas & Cheese

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A savory baked dish with the earthy aroma of mushrooms, small, sweet peas and cheesy pastina (the tiny pasta, orzo!)

Ingredients:

• 5 cups chicken broth
• 1 (1-pound) package DeLallo Orzo
• 3 tablespoons butter, plus more to grease the baking dish
• 1 onion, chopped
• 2 ounces dried porcini mushrooms, soaked in water for 15 minutes, roughly chopped
• 1/2 cup white wine
• 1 cup heavy cream
• 1 1/2 cup frozen peas
• 1 cup Fontina cheese, shredded
• 1 cup fresh mozzarella cheese, diced
• Salt and pepper
• 1 cup DeLallo Plain Breadcrumbs
• 1/2 cup DeLallo Grated Romano

Directions:

Preheat the oven to 400˚F. Butter a (9 by 12-inch) baking pan.

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 sauté until tender, about 3 minutes. Add the porcini mushrooms and sauté for about 5 minutes. Add the wine and cook until the wine has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Stir in with cream, Fontina, mozzarella, peas, salt and pepper. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs and Romano, sprinkle on top of the pasta. Bake until golden, about 25 minutes.

Serves 4 Send to friend Printer-friendly version