Cheesy Orzo

Ingredients

• 0.5 cup bread crumbs 
• 3 tablespoons butter 
• 4 cups chicken broth 
• 1 teaspoon thyme leaves dried
• 4 ounces fontina shredded
• 0.5 teaspoon ground pepper black
• 0.5 cup heavy whipping cream 
• 1 cup marsala wine 
• 8 ounces mushrooms sliced
• 16 ounce orzo pasta 
• 0.3 cup parmesan cheese grated
• 1 cup peas frozen
• 0.5 teaspoon salt 
• 4 ounces mozzarella cheese shredded
• 1  onion white chopped

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes.
3. Pour orzo and broth into a bowl.
4. Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes.
5. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
6. Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture.
7. Transfer to the prepared baking dish.
8. Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
9. Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.