Description
A creamy and comforting one-pot dish featuring orzo pasta, tender broccoli, and rich cheeses, perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 3 cloves Garlic, minced
- 1 cup Orzo Pasta
- 2 ½ cups Vegetable Broth
- ½ cup Milk
- 2 cups Broccoli Florets, chopped
- 1 ½ cups Cheddar Cheese, freshly grated
- ¼ cup Parmesan Cheese, grated
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Warm your sauté pan over medium heat and add olive oil.
- Sauté garlic in olive oil until fragrant, about 1 minute.
- Add orzo and stir to coat it in the garlic oil for a toasted, nutty base.
- Pour in vegetable broth and milk. Stir, then bring to a gentle boil.
- Simmer uncovered for about 8 minutes, stirring occasionally. Add broccoli and cook for another 4–5 minutes until orzo is tender and broccoli is bright green.
- Remove from heat. Stir in cheddar and parmesan until melted and creamy. Season with salt and pepper to taste.
- Spoon into bowls while hot. Garnish with extra cheese or a sprinkle of red pepper flakes if you like a little heat.
Notes
Consider adding a squeeze of lemon juice or nutmeg for added flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg