Baked Fontina Orzo Recipes

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BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • Preheat the broiler and position the oven rack 5 inches from the heat.
  • Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

BAKED FONTINA ORZO



Baked Fontina Orzo image

The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 tablespoon butter, softened
1-1/2 cups uncooked orzo pasta
1-1/2 cups shredded fontina cheese
1/2 cup chopped roasted sweet red peppers
1/2 cup sliced ripe olives, drained
2 large eggs
1-1/2 cups whole milk
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside. , Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins. , In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet. , Bake 25-30 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 391 calories, Fat 16g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.

BAKED ORZO WITH FONTINA AND PEAS



Baked Orzo With Fontina and Peas image

Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.

Provided by CIndytc

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups chicken broth
1 lb orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup marsala wine
1/2 cup heavy cream
4 ounces shredded Fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
  • 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 oinions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook unti lthe Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt & pepper. Stir to combine. Pour the mixture into the prepared baking dish.
  • In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.

BAKED ORZO WITH FONTINA AND PEAS



Baked Orzo with Fontina and Peas image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Steps:

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

BAKED ORZO WITH FONTINA AND PEAS



Baked Orzo with Fontina and Peas image

Categories     Bread     Bake     Low Sodium     Pea     Boil     Orzo

Yield 6 to 8 servings

Number Of Ingredients 15

4 cups low-sodium chicken broth
1 pound orzo pasta
3 tablespoons unsalted butter, plus more to grease the baking dish
1 onion, chopped
8 ounces white mushrooms, trimmed and sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain bread crumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 400°F. Butter a 9 x 13-inch baking dish.
  • 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 heat-proof bowl. Set aside.
  • Meanwhile, melt the butter over medium heat in a medium skillet. Add the onion and sauté until tender, about 3 minutes. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl, then add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
  • In a small bowl, combine the bread crumbs, Parmesan, and thyme. Sprinkle the breadcrumb mixture on top of the pasta. Bake until golden on top, about 25 minutes.

BAKED ORZO WITH FONTINA AND PEAS



BAKED ORZO WITH FONTINA AND PEAS image

Categories     Pasta     Side

Yield 8 servings

Number Of Ingredients 16

Ingredients
4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Steps:

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

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