Primavera Baked Orzo

Primavera Baked Orzo


It's time to hop on the Orzo wave if you haven't yet. Start with this Creamy Primavera Baked Orzo and get in all those spring veggies.
  • 2 tbsp. extra-virgin olive oil
  • 2 medium shallots, sliced into ¼" rounds
  • 3 oz. oyster mushrooms, torn into bite-sized pieces (about ¾ c.)
  • Kosher salt
  • Freshly ground black pepper
  • 8 oz. dry orzo
  • 1 tbsp. chopped fresh thyme leaves, plus more serving
  • ¼ c. dry white wine, low-sodium vegetable broth, or water
  • 1½ c. water
  • 1 c. half-and-half, divided
  • 5 oz. sugar snap peas, cleaned, cut on this bias into ¼" pieces
  • 5 oz. fresh mozzarella, cut into ½" cubes, divided
  • 1 tsp. finely grated lemon zest
  • Crushed red pepper flakes, for serving (optional)
  1. 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.
  2. 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, ½ cup half-and-half, and 1½ 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.
  3. Remove pan from heat and stir in peas, three-quarters of mozzarella, and remaining ½ cup half-and-half. Top with remaining mozzarella pieces.
  4. Bake until bubbling, cheese is melted, and orzo is just cooked through, about 10 minutes.
  5. Top with more thyme, lemon zest, and red pepper (if using).

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