culinary review
   
   

Giada De Laurentiis Baked Orzo with Fontina and Peas

Last Modified: 02/17/08
First Published: 02/11/08
Views: 3485
<<     >>
Views: 3485

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. 

 

click on any ingredient
for more information, including
measurement conversions
Measurements
|
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

View Full Recipe



Everyday Italian