Quick One Pot Broccoli Cheese Orzo Recipe for Cozy Meals

Tucking into a creamy broccoli cheese orzo dish feels like wrapping yourself in a comforting culinary hug.

Cheesy pasta lovers will adore this simple meal that comes together faster than most complex recipes.

Orzo, those tiny rice-shaped noodles, absorb rich cheese flavors beautifully in this single-pot wonder.

Minimal cleanup means you can spend more time enjoying your delicious creation instead of scrubbing pots.

Sharp cheddar melts into a luxurious sauce that coats each tender pasta piece perfectly.

Green broccoli florets add a delightful crunch and nutritional boost to the cheesy mix.

Variations on One Pot Broccoli Cheese Orzo

• Vegan Veggie Blast: Replace cheddar cheese with nutritional yeast, use plant-based milk, and swap broth for vegetable stock. Add roasted cauliflower or spinach for extra nutrients.
• Protein Power Bowl: Incorporate cooked chicken, shredded rotisserie turkey, or crispy bacon bits for added protein. Mix in diced ham or sausage crumbles for extra flavor complexity.
• Gluten-Free Comfort: Substitute orzo with quinoa or rice pasta. Use gluten-free broth and ensure all ingredients are certified gluten-free for sensitive individuals.
• Mediterranean Fusion: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese. Sprinkle fresh oregano and swap ground mustard with dried herbs for a Greek-inspired version.

Pairing Ideas for One Pot Broccoli Cheese Orzo

• Select a zesty sauvignon blanc or pinot grigio to cut through the creamy richness of the cheesy orzo, balancing the dish's heaviness with bright, citrusy notes.
• Serve alongside simply seasoned roasted chicken breasts, which provide lean protein and a complementary texture that enhances the creamy pasta's decadence.
• Create a light arugula salad dressed with lemon vinaigrette to introduce a fresh, peppery contrast that helps cleanse the palate between bites of the rich, cheesy orzo.
• Add toasted garlic bread with a crispy exterior to provide a crunchy texture that perfectly complements the smooth, creamy pasta dish.

Storage Advice for One Pot Broccoli Cheese Orzo

• Refrigerate: Transfer leftovers to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3-4 days, keeping the dish sealed tightly to maintain moisture and prevent bacterial growth.
• Freeze: Portion the cooled orzo into freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 2 months. Label with the date to track storage time.
• Microwave Reheating: Place desired portion in a microwave-safe dish. Sprinkle 1-2 tablespoons of milk or broth to restore moisture. Cover with a damp paper towel, heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Stovetop Reheating: Warm the orzo in a skillet over medium-low heat.

FAQs

• Is orzo a type of rice or pasta?

Orzo is a type of pasta that looks like rice grains but is actually a small, rice-shaped pasta made from wheat flour.

• Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Thaw and drain it well before adding to the recipe to prevent excess moisture.

• What does ground mustard do in this recipe?

Ground mustard adds depth and a subtle tangy flavor that enhances the cheese and complements the broccoli.

• How can I make this dish more protein-rich?

Add cooked chicken, diced ham, or plant-based protein like white beans to increase the protein content of the dish.

One Pot Broccoli Cheese Orzo That Melts Hearts

• Master One-Pot Magic: Transform broccoli and orzo into a creamy, cheesy dream without dirtying multiple pans or complicated cooking techniques.
• Customize with Confidence: Adjust spice levels by adding or reducing ground cayenne, making this recipe adaptable for different taste preferences and family members.
• Pack Nutritional Punch: Combine protein-rich orzo with vitamin-packed broccoli and calcium-loaded cheese for a balanced, satisfying meal that supports healthy eating goals.
• Quick Comfort Cooking: Prepare a restaurant-quality dish in less than 30 minutes, perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

Ingredients for One Pot Broccoli Cheese Orzo

• Sharp Cheddar Cheese: A flavorful cheese that melts smoothly and adds rich, tangy taste to the dish.
• Broccoli Crowns: Fresh green vegetable that provides nutrition and vibrant color to the orzo.
• Orzo Pasta: Small rice-shaped pasta that serves as the base of this creamy one-pot meal.

• Whole Milk or 2% Milk: Adds creaminess and helps create a smooth, silky sauce.
• Unsalted Butter: Enhances richness and contributes to the glossy texture of the dish.
• Low-Sodium Broth: Provides depth of flavor and moisture for cooking the orzo.

• Yellow Onion, Garlic: Create a foundational flavor base that adds depth and complexity.
• Kosher Salt, Black Pepper, Ground Mustard, Ground Cayenne: Seasonings that balance and elevate the overall taste profile of the dish.
• Olive Oil: Used for sautéing and adding a subtle background flavor.

How to Cook One Pot Broccoli Cheese Orzo

Step 1: Prep the Cheese and Broccoli

Grab a box grater and shred sharp cheddar cheese using the smaller holes. Chop the broccoli by removing the stem and breaking florets into bite-sized pieces.

Dice the stems into small chunks.

Step 2: Chop Onions and Garlic

Finely dice the yellow onion and mince the garlic cloves.

These will add deep flavor to the dish.

Step 3: Sauté Vegetables

Heat olive oil in a large pot over medium heat.

Toss in onions and broccoli stems with salt and pepper. Cook until onions become translucent and stems soften, stirring occasionally.

Step 4: Add Broccoli Florets

Introduce broccoli florets to the pot. Sprinkle in additional seasonings like ground mustard and a touch of cayenne for extra kick.

Cook until florets turn bright green.

Step 5: Toast Garlic and Orzo

Add minced garlic and stir for a quick moment.

Introduce orzo pasta and toast it slightly, stirring constantly to prevent burning.

Step 6: Pour in Broth

Pour low-sodium broth into the pot.

Stir and scrape up any browned bits from the bottom. Bring the mixture to a boil, then reduce to a gentle simmer.

Step 7: Cook Orzo

Simmer the orzo, stirring every minute to prevent sticking. Cook until pasta is almost tender and liquid is mostly absorbed but still looks glossy.

Step 8: Add Milk and Finish

Pour in milk and continue simmering for another minute. Remove from heat and stir in butter and shredded cheese until completely melted and creamy.

Step 9: Rest and Serve

Let the dish sit for 5 minutes to thicken the sauce. Serve warm and enjoy the cheesy, comforting goodness of this one-pot wonder.

Pro Tips for One Pot Broccoli Cheese Orzo

• Grate cheese using smaller box grater holes for smoother melting and even texture throughout the dish.
• Chop broccoli stems finely to ensure they cook evenly and blend seamlessly with the orzo.
• Toast orzo briefly before adding liquid to enhance its nutty flavor and prevent mushiness.
• Use low-sodium broth to control salt levels and allow better seasoning flexibility.
• Let the dish rest for 5 minutes after cooking to help sauce thicken and develop richer consistency.

One Pot Broccoli Cheese Orzo Recipe

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4.6 from 34 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy one-pot broccoli cheese orzo delights pasta enthusiasts with its simple yet luxurious approach to comfort cooking. Rich cheese and tender broccoli combine effortlessly, offering you a quick weeknight meal that satisfies deeply.

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Ingredients

Scale 1x2x3x

• 1 carton (32 oz / 946 ml) low-sodium vegetable or chicken broth
• 1 pound (454 g) dried orzo pasta
• 1 pound (454 g) fresh broccoli crowns
• 8 oz (226 g) sharp cheddar cheese (finely shredded)
• 1 cup (240 ml) whole or 2% milk
• 1 large yellow onion
• 6 large cloves of garlic
• 2 tbsps olive oil
• 2 tbsps unsalted butter
• 1 and 3/4 tsps kosher salt
• 1 and 1/2 tsps dry ground mustard
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground cayenne pepper (optional)

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Instructions

1. Prepare the cheese by grating 8 ounces of sharp cheddar using the smaller holes of a box grater. Separate broccoli florets from the stems, cutting them into 1 to 1 1/2-inch pieces.
2. Chop broccoli stems into 1/4 to 1/2-inch pieces and place in a medium bowl.
3. Dice the yellow onion and mince garlic, adding both to the bowl with broccoli stems.
4. Heat olive oil in a large Dutch oven over medium heat until shimmering. Sauté onions and broccoli stems with salt and pepper for 5-7 minutes until onions become translucent.
5. Add broccoli florets, remaining salt, pepper, ground mustard, and cayenne. Cook for 3-5 minutes until florets turn bright green.
6. Introduce minced garlic and stir for 30 seconds. Add orzo pasta and toast for 1 minute, stirring constantly.
7. Pour in low-sodium broth, scraping the pot’s bottom. Bring to a boil over high heat.
8. Reduce heat to a gentle simmer. Cook for 6-8 minutes, stirring frequently and ensuring orzo is almost al dente.
9. Mix in milk and simmer for an additional minute until orzo reaches perfect consistency.
10. Remove from heat. Stir in butter and shredded cheese until completely melted and sauce becomes glossy.
11. Let the dish rest for 5 minutes to allow sauce to thicken. Serve immediately while warm for optimal flavor and texture.

Notes

• Use the smaller holes of a box grater for finely shredded cheese that melts smoothly and distributes evenly throughout the dish.
• Separate florets and stems to ensure even cooking and maximize texture variation in the final dish.
• Briefly toast orzo before adding liquid to enhance its nutty flavor and prevent mushiness during cooking.
• Swap cheddar with other melting cheeses like Gruyère or add protein like cooked chicken or crispy bacon for a more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 445 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 51 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 40 mg