Baked Orzo with Fontina & Peas

From Giada of Food Network fame

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1 cup heavy cream
4 ounces fontina (or other?) cheese, shredded
4 ounces diced fresh mozzarella cheese (~1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Preheat the oven to 400 degrees F. Grease a 9x13-inch baking dish.

Bring the broth to a boil. Add the orzo and cook until almost tender, about 7 minutes. Pour into a large bowl and set aside.

Meanwhile, melt the butter in a skillet and sauté the onions, then add the mushrooms and sauté. Add the Marsala. Cook until the Marsala has reduced by half, about 5 minutes. Add the mushrooms to the orzo. Add the cream, fontina, mozzarella, peas, salt, and pepper and stir. Pour 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.