Description
Enjoy a comforting bowl of creamy Broccoli Cheddar Orzo, featuring tender orzo pasta and vibrant broccoli in a rich cheddar cheese sauce. This easy-to-make dish is perfect for a satisfying meal any time!
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 ½ cups sharp cheddar cheese, grated
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente, stirring occasionally.
- While the orzo cooks, cut the broccoli into small florets.
- In the last 2-3 minutes of cooking the orzo, add the broccoli florets to the pot. Drain the orzo and broccoli in a colander and set aside.
- In the same pot, heat olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Pour in the vegetable broth and bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream, warming through for 2-3 minutes.
- Gradually add the grated cheddar cheese, stirring until melted and creamy.
- Season with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
- Add the cooked orzo and broccoli back into the pot, gently folding to coat with the cheese sauce.
- Cook on low heat for an additional 2-3 minutes, adding more broth or cream if needed for desired consistency.
- Remove from heat and serve warm.
- Sprinkle chopped fresh parsley over the top before serving.
- Serve in bowls, optionally adding extra cheese on top.
- Pair with a side salad or crusty bread to enjoy every bit of the creamy sauce.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of broth or cream if the mixture is too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes