Description

This One-Pot Broccoli Cheese Orzo is a creamy, cheesy, and comforting dish that’s ready in no time! Made with tender orzo, fresh broccoli, and lots of gooey cheese, it’s the perfect side dish or quick dinner for busy weeknights.

Ingredients

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small onion, chopped

2 cloves garlic, minced

1 cup orzo pasta

2 ½ cups chicken or vegetable broth

2 cups broccoli florets, chopped

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika (optional for a hint of smokiness)

½ cup heavy cream or milk

1 ½ cups shredded sharp cheddar cheese

½ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (for garnish)

Instructions

Sauté the Aromatics:

In a large pot or deep skillet, heat the olive oil and butter over medium heat.

Add the chopped onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Toast the Orzo:

Add the orzo to the pot and stir well, allowing it to toast for 2-3 minutes, stirring occasionally.

Cook the Orzo:

Pour in the chicken or vegetable broth, salt, pepper, and smoked paprika (if using).

Bring to a boil, then reduce the heat to low. Cover and let it simmer for 8-10 minutes, stirring occasionally to prevent sticking.

Add the Broccoli:

Once the orzo is almost tender, stir in the broccoli florets.

Cover and cook for another 4-5 minutes, or until the broccoli is tender but still vibrant green.

Make It Creamy:

Remove the lid and stir in the heavy cream (or milk), shredded cheddar cheese, and Parmesan cheese.

Stir until the cheese is melted, and the sauce is creamy. If it’s too thick, add a splash of milk or broth to reach your desired consistency.

Serve:

Remove from heat and garnish with fresh parsley. Serve hot as a main dish or side dish.