Broccoli Cheddar Orzo
Easy, cheesy, and nutritionally balanced. Broccoli cheddar orzo is a simple one-pot dinner that's ready in under 20-minutes, guaranteed to satisfy the whole family.
Ingredients
- 2 Tbsp butter
- 1 small yellow onion, diced small
- 2 tsp Italian seasoning
- 3 cloves garlic, minced
- 1 ⅓ cup dry orzo pasta
- 3 cups small broccoli florets
- 2 cups water
- 2 cups milk, I use 2%
- 1 Tbsp chicken bouillon, I use Better-Than-Bouillon paste
- ½ tsp mustard
- 1 cups shredded extra sharp cheddar, I use orange, but white works too
- ⅓ cup grated parmesan
- salt and pepper, to taste
Equipment
- medium-sized pot or large saute pan
Instructions
- Add butter to your pot and heat to medium.
- Add onion and Italian seasoning. Cook for 4-5 minutes, stirring occasionally, or until translucent and softened.
- Stir in garlic and cook for 1-minute.
- Add pasta, broccoli, water, milk, bouillon, and mustard to the pot. Stir.
- Cook uncovered for 12-15 minutes, or until orzo is cooked through and most excess liquid has been absorbed. Stir occasionally to prevent orzo from sticking to the bottom. If the mixture starts to boil, reduce the heat to medium-low.
- Turn off the heat. Stir in both cheeses and black pepper, until cheese is melted and smooth. Taste, and add salt as needed. Close the lid and let it rest for 5-minutes.
- Serve with extra black pepper and shredded cheddar, if desired. Enjoy!
Notes
Pot or pan? You can use a pot or saute pan for this, as long as it has enough room to fit all ingredients. I like to use a large braiser or Dutch oven.
Use extra sharp cheese. I recommend using an aged cheddar labeled as "old" or "extra sharp" for the most flavor. Milder cheeses won't be quite as delicious.
Watch the heat. You want the orzo to stay at a gentle simmer, but not a full on boil. Stay close to the stove and if you notice any large bubbles, turn the heat down to medium-low.
Adjust the time and liquid as needed. If your pasta is looking dry, add a splash more milk or water. If your orzo isn't fully cooked, add more time. You'll know it's done when the orzo is plump and cooked through, and most (but not all) liquid has been absorbed.
Adjust the salt. I didn't add a specific measurement for salt for this recipe because the brand of cheese and bouillon you use can significantly change the salt content. Wait until the end and add salt as needed -- I don't always use it!
Calories: 500kcal, Carbohydrates: 53g, Protein: 22g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 477mg, Potassium: 612mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1171IU, Vitamin C: 64mg, Calcium: 498mg, Iron: 2mg