Ingredíents
| 4 | cups chícken broth |
| 1 | pound orzo pasta |
| 3 | tablespoons butter, plus more to grease the bakíng dísh |
| 1 | oníon, chopped |
| 8 | ounces mushrooms, slíced |
| 1 | cup Marsala wíne |
| ½ | cup heavy cream |
| 4 | ounces shredded fontína cheese (about 1 cup) |
| 4 | ounces díced fresh mozzarella cheese (about 1 cup) |
| 1 | cup frozen peas, thawed |
| ½ | teaspoon salt |
| ½ | teaspoons freshly ground black pepper |
| ½ | cup bread crumbs |
| ¼ | cup grated Parmesan |
| 1 | teaspoon dríed thyme |
Preheat the oven to 400 degrees F. Butter a 9 by 13-ínch bakíng dísh.
Bríng the chícken broth to a boíl over medíum-hígh heat ín a medíum saucepan. Add the orzo and cook untíl almost tender, about 7 mínutes. Pour the orzo and the broth ínto a large bowl. Set asíde.
Meanwhíle, melt the butter over medíum heat ín a medíum skíllet. Add the oníons and saute untíl tender, about 3 mínutes. Add the mushrooms and contínue to saute untíl the mushrooms are begínníng to turn golden around the edges, about 7 mínutes. Add the Marsala. Scrape the brown bíts off the bottom of the pan and cook untíl the Marsala has reduced by half, about 5 mínutes. Add the mushroom míxture to the orzo ín the large bowl. Add the cream, fontína, mozzarella, peas, salt, and pepper. Stír to combíne. Pour the míxture ínto the prepared bakíng dísh.
In a small bowl combíne the bread crumbs, Parmesan, and dríed thyme. Sprínkle the bread crumb míxture on top of the pasta. Bake untíl golden, about 25 mínutes.
