Creamy and comforting orzo pasta cooked in one pot with tender broccoli and a rich, cheesy sauce.
Ingredients:
1 cup orzo pasta
2 cups broccoli florets, chopped
2 cups vegetable broth
1 cup milk (dairy or plant-based)
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/4 teaspoon red chili flakes (optional)
Directions:
Heat olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the orzo to the skillet, stirring to coat it in the garlic and oil. Toast the orzo for 1-2 minutes, stirring constantly.
Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Add the chopped broccoli florets to the skillet. Stir, cover, and cook for another 5-7 minutes, until the orzo is tender and the broccoli is cooked but still bright green.
Stir in the milk, shredded cheddar cheese, Parmesan cheese, salt, black pepper, paprika, and red chili flakes if using. Mix well until the cheese is melted and the sauce is creamy.
Remove from heat and let the dish sit for 2-3 minutes to thicken slightly. Serve warm, garnished with extra cheese or chili flakes if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings
One Pot Broccoli Cheese Orzo
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
One Pot Broccoli Cheese Orzo is a creamy, comforting dish featuring tender broccoli, perfectly cooked orzo pasta, and a rich, cheesy sauce. Ready in just 25 minutes, this easy one-pan meal is perfect for busy weeknights!
Ingredients
- 1 cup orzo pasta
- 2 cups broccoli florets, chopped
- 2 cups vegetable broth
- 1 cup milk (dairy or plant-based)
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon red chili flakes (optional)
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
- Add orzo to the skillet, stirring to coat it in the garlic and oil. Toast for 1-2 minutes, stirring constantly.
- Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add chopped broccoli florets. Stir, cover, and cook for another 5-7 minutes until the orzo is tender and broccoli is bright green.
- Stir in milk, shredded cheddar, Parmesan cheese, salt, black pepper, paprika, and red chili flakes (if using). Mix until the cheese melts and the sauce becomes creamy.
- Remove from heat and let the dish sit for 2-3 minutes to thicken. Serve warm, garnished with extra cheese or chili flakes if desired.
Notes
- For extra creaminess, add a splash of heavy cream or a tablespoon of cream cheese.
- Substitute gluten-free orzo for a gluten-free version.
- Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
