Description
This One Pot Broccoli Cheese Orzo is a creamy, comforting, and easy-to-make meal perfect for busy weeknights. Tender orzo pasta is cooked with fresh broccoli florets in savory vegetable broth, then combined with melted cheddar and Parmesan cheeses for a rich, cheesy finish. Ready in just 25 minutes, this dish offers a delicious balance of veggies and comforting creamy pasta all in one pot.
Ingredients
Scale
Dry Ingredients
- 1 cup orzo pasta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon red chili flakes (optional)
Vegetables
- 2 cups broccoli florets, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 2 cups vegetable broth
- 1 cup milk (dairy or plant-based)
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Fat
- 1 tablespoon olive oil or butter
Instructions
- Sauté Garlic: Heat olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Toast Orzo: Stir in the orzo pasta, coating it evenly with the garlic and oil. Toast the orzo for 1-2 minutes, stirring constantly to prevent sticking and enhance flavor.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally to prevent the pasta from clumping.
- Cook Broccoli: Add the chopped broccoli florets to the skillet, stir well, cover with a lid, and cook for 5-7 minutes until the orzo is tender and the broccoli turns bright green.
- Add Cheese and Milk: Stir in the milk, shredded cheddar cheese, grated Parmesan, salt, black pepper, and optional paprika and red chili flakes. Mix thoroughly until the cheese melts and the mixture becomes creamy.
- Rest and Serve: Remove the skillet from heat. Let the dish sit covered for 2-3 minutes to thicken slightly, then serve warm as a hearty main or side dish.
Notes
- You can use any plant-based milk such as almond or oat milk to keep this dairy-free.
- For extra protein, consider adding cooked chicken or beans.
- Adjust the spice level by increasing or omitting paprika and red chili flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
