Broccoli Cheddar Orzo
Creamy Broccoli Cheddar Orzo is everything you love about a cozy casserole, minus the oven and extra dishes. The orzo cooks right in the pan, soaking up broth before getting swirled with sharp cheddar, a splash of milk, and perfectly cooked broccoli. It’s rich, comforting, and exactly the kind of one pan dinner that disappears faster than you expect.
Servings: 6
Calories: 305kcal
Equipment
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1½ cups orzo uncooked
- 3 cups chicken broth low-sodium, or vegetable broth
- 2 cups broccoli florets cut into small pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup sharp cheddar cheese shredded
- ½ cup milk or half-and-half
- 2 tablespoons Parmesan cheese grated
- Fresh parsley for garnish
Instructions
- In a large skillet or saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add 1 chopped onion and cook 3 to 4 minutes until softened. Stir in 2 minced garlic cloves and cook another 30 seconds.
- Add 1½ cups orzo and stir for 1 minute until lightly golden.
- Pour in 3 cups broth, season with ½ teaspoon salt and ¼ teaspoon pepper, and bring to a gentle boil. Reduce heat to medium-low, cover, and cook 8 minutes, stirring occasionally.
- Stir in 2 cups broccoli florets, cover again, and cook 4 to 5 more minutes until the orzo is tender and most of the liquid is absorbed.
- Stir in 1 cup shredded cheddar, ½ cup milk, and 2 tablespoons Parmesan (if using). Mix until melted and creamy. Adjust seasoning to taste.
- Garnish with fresh parsley and extra cheddar if you’re feeling generous.
Notes
- Cheese. Use sharp cheddar for flavor. Mild will work, but the dish won’t have the same backbone.
- Cut the broccoli small. Smaller florets cook evenly and tuck into the orzo instead of taking over the whole bowl.
- Watch the heat when adding cheese. Turn the heat down low so the cheese melts smoothly and doesn’t turn grainy.
- Too thick? Stir in a splash of warm broth or milk until it loosens up.
- Too thin? Let it sit off the heat for a couple minutes. Orzo firms up quickly.
- Leftovers reheat well. Add a little milk or broth when reheating to bring it back to life.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 34g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 402mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 28mg | Calcium: 209mg | Iron: 1mg
