Description
This One-Pot Broccoli Cheese Orzo is a creamy, comforting dish perfect for a quick weeknight dinner. Tender orzo pasta cooked with fresh broccoli florets, sautéed onions, and garlic in savory chicken broth, finished with melted cheddar cheese and rich heavy cream. Ready in just 20 minutes, it’s an effortless, cheesy meal that the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups chicken broth
- 1 cup broccoli florets
- 1/2 cup grated cheddar cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for about 3 minutes until the onions become soft and translucent, releasing their fragrant aroma.
- Cook Orzo and Broccoli: Stir in the orzo pasta, chicken broth, and broccoli florets. Bring the mixture to a simmer and cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish with Cheese and Cream: Remove the skillet from heat and stir in the grated cheddar cheese and heavy cream until the cheese melts and the sauce becomes creamy. Season with salt and pepper according to taste. Serve immediately for the best flavor and texture.
Notes
- Use low-sodium chicken broth for better control over the saltiness.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- You can add a pinch of red pepper flakes for a subtle heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
- Adding a squeeze of lemon juice right before serving can brighten up the flavors.
