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Broccoli Cheddar Orzo Recipe

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Broccoli Cheddar Orzo is a creamy one-pan dish featuring tender orzo, fresh broccoli, and plenty of sharp cheddar cheese. It has the comforting flavor of broccoli cheddar soup combined with satisfying pasta for an easy meal or side dish.

Ingredients

  • 1 cup dry orzo pasta
  • 2 cups fresh broccoli florets, finely chopped
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth or vegetable broth
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat the butter and olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.
  3. Stir in the dry orzo and toast for about 1 minute.
  4. Pour in the broth and bring to a gentle simmer. Cook the orzo according to the package directions, stirring frequently to prevent sticking.
  5. When the orzo has about 5 minutes of cooking time remaining, stir in the finely chopped broccoli. Continue cooking until the broccoli is tender and the orzo is al dente.
  6. Reduce the heat to low. Stir in the milk, heavy cream, Dijon mustard, paprika, salt, and black pepper.
  7. Gradually add the shredded cheddar and Parmesan, stirring until the cheese is completely melted and the sauce is smooth and creamy.
  8. Remove from the heat and let the orzo rest for a few minutes. If it becomes too thick, stir in a splash of warm milk or broth until the desired consistency is reached. Serve warm.

Notes

  • Freshly shredded cheddar melts more smoothly than many pre-shredded cheeses.
  • Frozen broccoli can replace fresh broccoli. Thaw it, remove excess moisture, and add it near the end of cooking.
  • For extra protein, stir in cooked shredded chicken, diced chicken, crispy bacon, or sliced sausage near the end of cooking.
  • Spinach, peas, mushrooms, cauliflower, or finely chopped carrots can be added for extra vegetables.
  • Gruyère, Monterey Jack, or additional Parmesan can be combined with the cheddar for a different cheese flavor.
  • Use vegetable broth instead of chicken broth for a vegetarian version.
  • Heavy cream can be replaced with additional milk or half-and-half for a lighter dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently with a splash of milk or broth to restore the creamy consistency.
  • Freezing is not recommended because the creamy cheese sauce may change texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/broccoli-cheddar-orzo-recipe/