culinary review
   
   

Giada De Laurentiis Baked Orzo with Fontina and Peas

Last Modified: 02/17/08
First Published: 02/11/08
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Views: 3174

This recipe is relatively expensive to make, mainly to the Marsala wine and the Fontina cheese. The dish has a really nice flavor as well nice texture.

To make this dish cheaper, try replace the Marsala wine with sweet Vermouth and the Fontina cheese with cheddar or Monterey Jack. 

 

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Measurements
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General Info
Servings: 6
Total Cost: $14.15
Cost Per Serving: $2.36
Total Calories: 4,054
Calories/Serving: 676
IngredientVolumeMassCostCalorie
Chicken Broth 4 Cups 972.00 Grams $0.43 48
Butter, Unsalted 3 Tablespoons 42.00 Grams $0.19 300
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Mushrooms, Button * 8.00 Ounces $1.50 36
Marsala 1 Cup 8.00 Ounces $2.25 280
Heavy Whipping Cream 36% 1/2 Cup 120.00 Grams $0.56 400
Fontina (1 cup) * 4.00 Ounces $4.80 441
Mozzarella, Whole Milk Cheese (1 cup) * 4.00 Ounces $1.01 340
Peas, Green, Petits 1 Cup 131.82 Grams $0.30 106
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Bread Crumbs Italian Style 1/2 Cup 56.00 Grams $0.33 220
Parmesan cheese 1/4 Cup 25.00 Grams $0.51 108
Thyme, Dried 1 Teaspoon 1.40 Grams $0.37 4
Pasta, Acini Di Pepe No 44 (or Orzo) * 1.00 Pound $1.52 1,701

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

6 servings

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Everyday Italian