Description
Creamy One Pot Broccoli Cheese Orzo is an easy weeknight dinner made with tender orzo, broccoli, sharp cheddar, Parmesan, and a splash of cream. Everything cooks in one pot for maximum flavor and minimal cleanup, giving you a cozy, cheesy meal the whole family can enjoy.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 cups vegetable broth or chicken broth
- 2 cups broccoli florets, fresh or frozen, chopped small
- ½ cup heavy cream, or whole milk for a lighter version
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon smoked paprika, optional
- Zest of ½ lemon, optional
Instructions
- Sauté the aromatics: Melt the butter in a large pot or deep skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Toast the orzo: Add the uncooked orzo and cook for 1–2 minutes, stirring frequently, until lightly toasted.
- Add the broth: Pour in the vegetable or chicken broth and stir well. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally to prevent the orzo from sticking.
- Cook the broccoli: When the orzo is nearly tender, stir in the chopped broccoli. Cover and cook for another 3–5 minutes, until the broccoli is bright green and fork-tender.
- Make it creamy: Reduce the heat to low and stir in the heavy cream or whole milk. Cook for 1–2 minutes, just until warmed through.
- Add the cheese: Turn off the heat. Stir in the cheddar and Parmesan until completely melted and the orzo is creamy.
- Season and serve: Add salt and black pepper to taste. Stir in red pepper flakes, smoked paprika, or lemon zest if desired. Serve warm with extra Parmesan or fresh herbs.
Notes
- Shred your own cheese: Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.
- Watch the orzo: Stir occasionally while it simmers because the pasta can stick to the bottom of the pot.
- Adjust the consistency: The orzo thickens as it rests. Add a splash of warm broth or milk if it becomes too thick.
- Using frozen broccoli: There’s no need to thaw it first. Add it directly to the pot and cook until tender.
- For a lighter version: Replace the heavy cream with whole milk.
- Add protein: Cooked shredded chicken can be stirred in toward the end for a heartier meal.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 95 mg