Broccoli Cheddar Orzo Dinner (Printer-Friendly)
Creamy orzo with cheddar and tender broccoli in a flavorful, easy stovetop dish.
# What You'll Need:
→ Fats and Oils
01 -
1 tablespoon unsalted butter
02 -
2 tablespoons extra virgin olive oil
→ Vegetables
03 -
1/2 small onion, finely chopped
04 -
3 cloves garlic, minced
05 -
3 cups broccoli florets, cut into small pieces
→ Pasta and Grains
06 -
1 cup orzo pasta
→ Liquids
07 -
2 cups low sodium vegetable broth
08 -
1/2 cup heavy cream, room temperature
→ Cheese
09 -
1 1/4 cups sharp cheddar cheese, freshly shredded
→ Seasonings
10 -
1 tablespoon garlic powder
11 -
Salt, to taste
12 -
Ground black pepper, to taste
# Steps to Follow:
01 -
In a large skillet, melt butter with olive oil over medium-high heat. Add chopped onion and cook, stirring frequently, until softened and translucent, approximately 5 minutes.
02 -
Incorporate minced garlic, sauté for 1 minute until fragrant. Add orzo and stir constantly for 1 minute to lightly toast the pasta without browning.
03 -
Slowly pour in the vegetable broth and heavy cream while scraping any browned bits from the skillet with a wooden spoon. Season with salt, black pepper, and garlic powder; stir to combine.
04 -
Increase heat to medium-high and bring mixture to a gentle boil. Reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally to prevent sticking.
05 -
Evenly distribute broccoli florets over the orzo, pressing them gently into the liquid without fully submerging. Continue cooking over low heat for an additional 5 minutes until broccoli and orzo are tender, stirring occasionally.
06 -
Remove skillet from heat. Add shredded cheddar cheese and stir until fully melted and sauce is creamy. Allow to rest for a few minutes before serving warm.
# Extra Suggestions:
01 -
For best melting, shred cheddar cheese fresh instead of using pre-shredded.
02 -
Cut broccoli into uniformly small florets to ensure even cooking.
03 -
Letting the dish rest briefly after cooking helps thicken the sauce.