This broccoli cheddar orzo is an easy one pot meal! It's creamy, cheesy, and loaded with tender broccoli. It's perfect as a weeknight dinner on its own, or an easy side dish for roasted chicken or seared salmon!
You might also like this butternut squash orzo or this zucchini risotto!
Jump to:
Ingredient Notes
You just need a few ingredients to make this creamy broccoli cheddar orzo!
Orzo - Orzo is a small, oval shaped pasta that looks similar to rice. Use a high-quality die cut pasta like Delallo or De Cecco for the yummiest results!
Broccoli - I recommend using fresh broccoli florets because it has the best texture! However, frozen steamed broccoli also works. I also love dicing up the leftover broccoli stems and sautéing them with the onion for extra broccoli flavor and fiber, but that's totally optional.
Cheese - I like to use a mix of medium yellow cheddar and sharp white cheddar for this broccoli cheddar orzo, but you can use whatever you prefer! You just want about 8 total ounces of cheese. The most important thing is buying blocks of cheddar cheese and shredding it yourself! Pre-shredded cheese contains additives that keeps it from clumping together in the bag, which also means it doesn't melt as smoothly in the sauce. It's always worth it to take a couple extra minutes to shred your own cheese!
Heavy Cream - Use cream for a rich creamy sauce or half & half for a slightly lighter version.
Vegetable Stock - I always use my homemade vegetable stock when I make orzo for the best flavor!! You can also use store bought vegetable stock, chicken stock, or even water.
Cayenne - I love adding just a little cayenne for some heat, but you can leave it out if desired.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Broccoli Cheddar Orzo
Cut the broccoli florets into bite sized pieces and set aside. If desired, finely chop about 1 cup of the remaining broccoli stems.
In a large skillet or cast iron, melt the butter over medium-high heat. Add in the onion, diced broccoli stems, and garlic and cook for 5-10 minutes, or until the onions are aromatic and the broccoli stems are tender.
Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
Deglaze the pan with the vegetable stock, making sure to scrape up any browned bits on the bottom of the pan. Then add in the thyme, salt, pepper, and cayenne.
Bring to a boil and then reduce the heat to a simmer. Cover and let simmer for 10 minutes.
Then add in the broccoli florets and continue to simmer for another 5 minutes or until the orzo is fully cooked and most of the liquid is absorbed.
Then stir in the heavy cream and cheese and continue to cook for another 1-2 minutes or until the cheese is melted.
Taste and adjust seasonings as desired.
Serve the broccoli cheddar orzo warm and enjoy!
Recipe FAQ's
This broccoli cheddar orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.
The orzo will soak up the sauce in the fridge, so it's best to reheat on the stove with a little extra broth or some heavy cream to add more moisture.
Yes, but it will be less flavorful. If using water, I recommend also using some sort of bullion to enhance the flavor. You can also substitute chicken broth instead!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
If you love this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Also be sure to add us as a trusted site on Google so that our recipes show up more in your searches!
For more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on social media!
Recipe Card
Broccoli Cheddar Orzo
Special Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced or pressed
- 1 ½ cups orzo, uncooked
- 3 cups vegetable stock, substitute chicken broth or water
- 2 teaspoons fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 3 cups broccoli florets, reserve the stems
- 1 cup heavy cream
- 8 ounces cheddar cheese, shredded*
Instructions
- Cut the broccoli florets into bite sized pieces and set aside. If desired, finely chop about 1 cup of the remaining broccoli stems.
- In a large skillet or cast iron, melt the butter over medium-high heat. Add in the onion, diced broccoli stems, and garlic and cook for 5-10 minutes, or until the onions are aromatic and the broccoli stems are tender.
- Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
- Deglaze the pan with the vegetable stock, making sure to scrape up any browned bits on the bottom of the pan. Then add in the thyme, salt, pepper, and cayenne.
- Bring to a boil and then reduce the heat to a simmer. Cover and let simmer for 10 minutes.
- Then add in the broccoli florets and continue to simmer for another 5 minutes or until the orzo is fully cooked and most of the liquid is absorbed.
- Then stir in the heavy cream and cheese and continue to cook for another 1-2 minutes or until the cheese is melted.
- Taste and adjust seasonings as desired.
- Serve the broccoli cheddar orzo warm and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Laurie says
If you like broccoli nice and soft, I would add it as soon as broth boils. 5 mins isn't enough cook time. It was delicious! I used whole milk instead of cream and it was plenty rich!