Broccoli Cheddar Orzo

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!

Course Dinner, Lunch, Main Course

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 491kcal

Author Kyleigh Sage

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*

US Customary - Metric

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

*Be sure to buy blocks of cheddar cheese and shred 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!

Storage: This orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.

Reheating: 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.

Nutrition