Primavera Baked Orzo
Remove pan from heat and stir in peas, three-quarters of mozzarella, and remaining 1/2 cup half-and-half. Top with remaining mozzarella pieces.
Ingredients :
- 2 Tbsp. extra-virgin olive oil
- 2 medium shallots, sliced into 1/4" rounds
- 3 oz. oyster mushrooms, torn into bite-sized pieces
- Kosher salt
- Freshly ground black pepper
- 8 oz. dry orzo
- 1 Tbsp. chopped fresh thyme leaves, plus more serving
- 1/4 cup dry white wine, low-sodium vegetable broth, or water
- 1 1/2 cups water
- 1 cup half-and-half, divided
- 5 oz. sugar snap peas, cleaned, cut on this bias into 1/4" pieces
- 5 oz. fresh mozzarella, cut into 1/2" cubes, divided
- 1 tsp. finely grated lemon zest
- Crushed red pepper flakes, for serving
Directions :
- Preheat oven to 375°. In a 12" ovenproof skillet over medium-high heat, heat oil. Add shallots and mushrooms; season with salt and pepper. Cook, stirring occasionally, until shallots are translucent, mushrooms are tender and starting to brown in spots, and there’s no liquid at bottom of pan, 4 to 6 minutes.
- Stir in orzo and thyme and cook, stirring constantly, until warmed through, about 1 minute. Add wine to deglaze pan, scraping bottom of pan with a spoon to release any browned bits. Continue to cook, stirring occasionally, until most of the liquid is evaporated, 1 to 2 minutes. Add water, 1/2 cup half-and-half, and 1 1/2 teaspoons salt. Bring to a simmer, then reduce heat to medium-low to maintain a gentle simmer. Cook, stirring frequently, until orzo is very al dente and liquid is almost completely absorbed, 5 to 7 minutes.
- Remove pan from heat and stir in peas, three-quarters of mozzarella, and remaining 1/2 cup half-and-half. Top with remaining mozzarella pieces.
- Bake until bubbling, cheese is melted, and orzo is just cooked through, about 10 minutes.
- Top with more thyme, lemon zest, and red pepper (if using).
