Description
This One-Pot Broccoli Cheese Orzo is a quick and creamy comfort meal perfect for busy weeknights. Tender orzo pasta is cooked with sautéed onion, garlic, and fresh broccoli in chicken broth, then finished with sharp cheddar cheese and rich heavy cream for a cheesy, satisfying dish that comes together in just 20 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets
Pasta and Dairy
- 1 1/2 cups orzo pasta
- 1/2 cup grated cheddar cheese
- 1/4 cup heavy cream
Liquids
- 2 cups chicken broth
- 1 tablespoon olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing them for about 3 minutes until they become soft and fragrant.
- Cook orzo with broccoli: Stir in the orzo pasta, chicken broth, and broccoli florets into the skillet. Bring the mixture to a simmer and cook uncovered for 8 to 10 minutes, stirring occasionally until the orzo is tender and has absorbed most of the broth.
- Finish with cheese and cream: Remove the skillet from heat and stir in the grated cheddar cheese and heavy cream until melted and creamy. Season with salt and pepper to taste, then serve immediately while warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use sharp cheddar cheese for a more pronounced flavor.
- You can add cooked chicken or bacon for extra protein.
- Stir frequently near the end of cooking to prevent the orzo from sticking to the pan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream to restore creaminess.
