Cheesy Orzo

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Andi 0

"A delicious side dish that goes great with chicken and pork!"
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1 h servings 337 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
  5. Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
  6. Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.



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