Baked Orzo with Mushrooms, Peas & Cheese

A savory baked dish featuring earthy truffled mushrooms, sweet green peas and creamy cheeses baked up with our favorite pastina, the small but mighty orzo.

INGREDIENTS

• 5 cups chicken broth
• 1 (1-pound) package DeLallo Organic Whole-Wheat Orzo Pasta
• 3 tablespoons butter, plus more to grease the baking dish
• 1 onion, chopped
• 1/3 cup mushrooms, sliced
• 1/2 cup white wine
• 1 cup heavy cream
• 1 1/2 cup frozen peas
• 1 cup Fontina cheese, shredded
• 1 cup mozzarella cheese, diced
• Salt and pepper
• 1 cup DeLallo Plain Breadcrumbs
• 1/2 cup DeLallo Imported Italian Pecorino Romano Wedge

DIRECTIONS

1. Preheat the oven to 400˚F. Butter a (9 by 12-inch) baking pan.
2. 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.
3. Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and sauté until tender, about 3 minutes. Add the 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.
4. In a small bowl combine the bread crumbs and Romano, sprinkle on top of the pasta. Bake until golden, about 25 minutes.