Cheesy Baked Orzo

• 4 cups Chicken Broth
• 1 pound Orzo Pasta
• 3 Tablespoons Butter, Plus More For Greasing Dish
• 1 whole Medium Onion, Chopped
• 2 whole Cloves Crushed Garlic
• 8 ounces, weight Mushrooms, Sliced
• 1 cup Chardonnay Or Marsala Wine (use The Dry Not Sweet Marsala)
• 1/2 cups Heavy Cream
• 1 cup Shredded Mild Swiss Cheese Or Fontina Cheese
• 4 ounces, weight Cubed Mozzarella
• 1 cup Frozen Peas, Thawed
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 cups Bread Crumbs
• 1/4 cups Grated Parmesan
• 1 teaspoon Dried Parsley

1. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
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 saute until tender, about 3 minutes. Add the garlic, stir and then add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the wine. Scrape the brown bits off the bottom of the pan and cook until the wine has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, cheeses, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
4. In a small bowl combine the bread crumbs, Parmesan, and dried parsley. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

chicken broth, pasta, butter, onion, garlic, weight mushrooms, marsala, heavy cream, swiss cheese, mozzarella, frozen peas, salt, pepper, bread crumbs, ubc, parsley

Taken from tastykitchen.com/recipes/sidedishes/cheesy-baked-orzo/ (may not work)