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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Chop broccoli stems into 1/4 to 1/2-inch pieces and place in a medium bowl.
- Dice the yellow onion and mince garlic, adding both to the bowl with broccoli stems.
- 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.
- Add broccoli florets, remaining salt, pepper, ground mustard, and cayenne. Cook for 3-5 minutes until florets turn bright green.
- Introduce minced garlic and stir for 30 seconds. Add orzo pasta and toast for 1 minute, stirring constantly.
- Pour in low-sodium broth, scraping the pot’s bottom. Bring to a boil over high heat.
- Reduce heat to a gentle simmer. Cook for 6-8 minutes, stirring frequently and ensuring orzo is almost al dente.
- Mix in milk and simmer for an additional minute until orzo reaches perfect consistency.
- Remove from heat. Stir in butter and shredded cheese until completely melted and sauce becomes glossy.
- 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