Broccoli Cheddar Orzo (Print Version)

Creamy orzo with tender broccoli and sharp cheddar makes a comforting 30-minute meal.

# Components:

→ Pasta & Grains

01 - 1 1/2 cups orzo pasta

→ Vegetables

02 - 2 cups broccoli florets, chopped into bite-sized pieces
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups sharp cheddar cheese, shredded
06 - 2 tablespoons unsalted butter
07 - 1 1/4 cups whole milk

→ Liquids & Broth

08 - 2 1/2 cups low-sodium vegetable broth

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Pinch of nutmeg (optional)

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir orzo into the saucepan and toast for 2 minutes, stirring frequently to lightly brown the pasta.
03 - Pour in vegetable broth and milk. Bring the mixture to a gentle simmer, stirring occasionally.
04 - Stir in broccoli florets, salt, pepper, and nutmeg if using. Reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
05 - Remove saucepan from heat. Stir in shredded cheddar cheese until fully melted and sauce becomes creamy. Adjust seasoning with additional salt and pepper if needed.
06 - Serve immediately while hot. Garnish with extra shredded cheddar or fresh herbs such as parsley or chives if desired.

# Expert Advice:

01 -
  • Cooks in one pan with barely any cleanup afterward
  • The orzo creates its own silky sauce as it simmers
  • Customizable with whatever cheese or vegetables you have on hand
02 -
  • Stir occasionally while the orzo simmers to prevent sticking to the bottom
  • Pre shredded cheese contains anti caking agents that prevent smooth melting
  • The sauce thickens considerably as it cools, so it should look slightly loose when you finish cooking
03 -
  • Grate the cheese from a block instead of buying pre shredded for the smoothest sauce
  • A pinch of red pepper flakes in the butter adds warmth without making it spicy
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