Broccoli Cheddar Orzo (Print Format)
A rich, cheesy orzo dish with fresh broccoli and a creamy cheddar sauce. All made in one pot and ready in half an hour, with hardly any cleanup.
# Ingredients:
→ Main Ingredients
01 -
1 small onion, chopped up
02 -
2 cups chicken or veggie stock
03 -
1/2 cup cream (heavy)
04 -
1 cup orzo pasta
05 -
Salt and pepper, as much as you'd like
06 -
2 minced garlic cloves
07 -
1 tablespoon oil, olive
08 -
1/2 teaspoon powdered garlic
09 -
1 cup of broccoli bits (frozen or fresh both work)
10 -
1 cup of cheddar, shredded
→ Optional Garnishes
11 -
More shredded cheddar cheese
12 -
Some freshly cracked black pepper
# Steps:
01 -
Throw the oil into a big pot over medium heat. Toss in the diced onion and cook for 3-4 minutes, stirring until it goes soft and clear.
02 -
Toss in the minced garlic and garlic powder. Stir it around for one minute, keeping an eye on it so it doesn't burn.
03 -
Mix the orzo pasta into the pot. Let it toast for 1-2 minutes while stirring, so it picks up all that oniony oil goodness.
04 -
Pour in the broth and turn the heat up to boil. Drop it to a simmer once it's boiling, toss in the broccoli, and cover. Let it cook for 8-10 minutes, stirring here and there, until the orzo is soft and the water's mostly gone.
05 -
Take the pot off the heat. Stir in your cream and cheese until it's all melted and creamy smooth.
06 -
Taste it and add salt or pepper if needed. Add an extra sprinkle of cheddar or some cracked pepper on top for good measure, then dig in while it's warm.
# Tips:
01 -
Want more protein? Toss in cooked shrimp or chicken right at the end.
02 -
Got no broccoli? Swap in kale, peas, or even spinach.
03 -
Want a little kick? A quick sprinkle of red chili flakes or a bit of squeezed lemon goes a long way.
04 -
Try half-and-half to lighten it up, though it won't be as rich as with cream.