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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.

SERVES: 4
LEVEL: Easy Weeknight

INGREDIENTS

5 cups chicken broth
1 (1-pound) package DeLallo Organic Whole-Wheat Orzo
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 Havarti 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

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 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.

Baked Orzo with Mushrooms, Peas & Cheese

Related Recipes

DeLallo Plain Breadcrumbs 24 oz.

DeLallo Organic Whole-Wheat Orzo Pasta 1 lb.

DeLallo Pecorino Romano Cheese Wedge 8 oz.