Orzo Timbales With Fontina Cheese Recipes

CHEESY ORZO

Steps:

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

BAKED ORZO WITH FONTINA AND PEAS

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

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

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.