Description
A cozy, one-pot dish featuring tender orzo pasta, fresh broccoli florets, and rich, melty cheddar cheese in a creamy, comforting sauce. Perfect as a side dish or a vegetarian main!
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth (or chicken broth)
- 1 cup milk (whole or 2%)
- 2 cups broccoli florets, chopped small
- 1 cup sharp cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add orzo and toast for 1–2 minutes, stirring frequently.
- Pour in broth and milk. Stir to combine. Bring to a simmer.
- Add broccoli. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Reduce heat to low. Stir in cheddar, Parmesan, butter, salt, and pepper. Add red pepper flakes if using.
- Cook for another 1–2 minutes until creamy and cheese is fully melted. Serve hot.
Notes
- Use frozen broccoli if needed—just thaw and drain before adding.
- Add cooked chicken or bacon to make it a heartier main dish.
- For extra creaminess, stir in a splash of cream or cream cheese at the end.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Side Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg