Baked Orzo with Fontina and Peas

This was prepared and served at a food demo last night, and it is so good. I'm told that Fontina cheese is rather expensive, but for a special meal it is definitely worth it.

1 pound Orzo pasta
8 oz. mushrooms, sliced
1/2 tsp. black pepper
5 c. chicken broth, divided
1/2 c. cream
1/2 tsp. salt
3 Tbp. butter or olive oil
1 c. shredded Fontina cheese
1/2 c. bread crumbs
1 onion, chopped
1 c. shredded Mozzarella cheese
1/4 c grated Parmesan
1-2 cloves garlic, minced
1 c. frozen peas
1 tsp. dried thyme

Preheat oven to 400. Grease 9x13 baking dish.
Bring 4 c. 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 orzo and broth into a large mixing bowl.
Set aside. Meanwhile, saute the onions and garlic in the butter or olive oil, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Scrape any brown bits off the bottom of the pan and add the remaining cup of chicken broth. Cook until the broth has been reduced by half, about 5 minutes. Add the mushroom mixture to the orzo. 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. Spread this mixture on top of the pasta. Bake until golden brown, about 25 minutes.