Broccoli Cheddar Orzo Dinner (Printer-Friendly)
Creamy orzo with cheddar and broccoli cooked in one skillet, delivering rich flavor and easy cleanup.
# What You’ll Need:
→ Dairy and Fats
01 -
1 tablespoon unsalted butter
02 -
2 tablespoons olive oil
03 -
½ cup heavy cream, room temperature
04 -
1¼ cups sharp cheddar cheese, hand shredded
→ Produce
05 -
½ small onion, chopped
06 -
3 cloves garlic, minced
07 -
3 cups broccoli florets, cut into small pieces
→ Pantry
08 -
1 cup dry orzo pasta
09 -
2 cups low sodium vegetable broth
10 -
1 tablespoon garlic powder
11 -
Salt, to taste
12 -
Black pepper, to taste
# Steps to Follow:
01 -
Heat butter and olive oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
02 -
Stir in the minced garlic and cook until fragrant, about 1 minute. Add orzo and sauté for an additional minute, stirring constantly to avoid sticking.
03 -
Slowly pour in vegetable broth and heavy cream. Season with salt, pepper, and garlic powder. Stir well, scraping any browned bits from the skillet.
04 -
Increase heat to medium-high and bring the mixture to a gentle boil. Reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally.
05 -
Add broccoli florets, pressing them gently into the liquid without fully submerging. Simmer for 5 more minutes until both broccoli and orzo are tender, stirring occasionally.
06 -
Remove from heat, sprinkle shredded cheddar over the mixture, and stir until melted and creamy. Allow to rest briefly before serving warm.
# Helpful Hints:
01 -
For smoother melting, shred the cheddar cheese fresh. Letting the finished dish rest allows the sauce to thicken and coat each bite evenly.
02 -
Frozen broccoli can be substituted; add without thawing and adjust cooking time for tenderness.