Best 3 Baked Fontina Orzo Recipes
Craving a comforting and hearty dish? Look no further than Baked Fontina Orzo. This delectable one-pot meal combines the richness of fontina cheese, the nutty flavor of orzo pasta, and an array of vegetables in a creamy and flavorful sauce. It's a perfect balance of textures and tastes that will satisfy your cravings.
In this article, we'll take you on a culinary journey as we explore three variations of Baked Fontina Orzo. The classic recipe features a combination of spinach, mushrooms, and sun-dried tomatoes, while the roasted butternut squash version adds a touch of sweetness and a pop of color. If you're looking for a vegetarian option, the roasted vegetable medley recipe is packed with a variety of colorful veggies. No matter your preference, each recipe is a delightful symphony of flavors that will leave you wanting more. So gather your ingredients, preheat your oven, and let's embark on this cheesy, orzo-filled adventure.
BAKED FONTINA ORZO
The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside. , Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins. , In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet. , Bake 25-30 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 391 calories, Fat 16g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
BAKED ORZO WITH FONTINA AND PEAS
Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.
Provided by CIndytc
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
BAKED ORZO WITH FONTINA AND PEAS
Steps:
- Directions 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.
Tips:
- Use the right orzo: Use a small-shaped orzo, such as risoni, for this recipe. Larger orzo varieties may not cook evenly.
- Toast the orzo: Toasting the orzo before cooking it adds a nutty flavor and helps it hold its shape.
- Use a flavorful broth: The broth is a key flavor component in this dish, so use a high-quality broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or even white wine.
- Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as broccoli, zucchini, or mushrooms.
- Don't overcook the orzo: Orzo cooks quickly, so be careful not to overcook it. It should be al dente, with a slight bite to it.
- Serve with a sprinkle of cheese: A sprinkle of grated Parmesan cheese or crumbled feta cheese adds a delicious finishing touch to this dish.
Conclusion:
Baked Fontina Orzo is a quick and easy one-pot meal that is perfect for a weeknight dinner. It is also a great dish to make ahead of time, as it reheats well. So next time you are looking for a delicious and satisfying meal, give this recipe a try.
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