Broccoli Cheddar Orzo
A creamy, cheesy pasta dish packed with nutrition from fresh broccoli, perfect for weeknight dinners or cozy lunches.
Ingredients
Main ingredients
- 3 cups chopped broccoli florets *Fresh broccoli is preferred for better flavor.
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 cup uncooked orzo pasta Can substitute with other small pastas.
- 2 cups chicken broth For a vegetarian version, use vegetable broth.
- ½ cup heavy cream, room temperature Use plant-based cream for a dairy-free option.
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ⅛ tsp cayenne pepper
- 1 ¼ cups shredded sharp cheddar cheese Adjust amount of cheese according to preference.
Instructions
Preparation
- Chop the broccoli florets into small pieces, dice the onion, and mince the garlic cloves.
Cooking
- Heat a large deep skillet over medium heat. Add the olive oil and butter. Once melted, add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and sauté for an additional 30 seconds.
- Stir in the orzo pasta and cook for 1 minute.
- Pour in the chicken broth and heavy cream, then add the salt, pepper, and cayenne pepper. Stir well and bring to a light boil.
- Reduce heat to medium-low and let simmer uncovered for 5 minutes, stirring occasionally.
- Add the chopped broccoli and stir to combine. Cook for another 5-6 minutes until the orzo is tender.
- Once tender, stir in the shredded cheese and turn off the heat. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of chicken broth or water to loosen the orzo.