Broccoli Cheddar Orzo (Print Version)
# Ingredients:
→ For the Base
01 -
1 tbsp butter
02 -
2 tbsp olive oil
03 -
½ small onion, chopped
04 -
3 garlic cloves, minced
→ For the Orzo
05 -
1 cup orzo pasta
06 -
2 cups vegetable broth
07 -
½ cup heavy cream, at room temperature
08 -
1 tbsp garlic powder
09 -
Salt and pepper to taste
→ For the Finishing
10 -
3 cups broccoli florets, cut small
11 -
1¼ cups hand-shredded cheddar cheese
# Instructions:
01 -
Heat the butter and olive oil together in a large skillet over medium-high heat. Toss in your chopped onion and cook until it gets soft.
02 -
Once the onion is tender, add your minced garlic and cook for one more minute, stirring so it doesn't burn.
03 -
Add the orzo to the skillet and stir it around for about a minute. This helps give it a nice toasted flavor.
04 -
Pour in the vegetable broth and heavy cream slowly. Season everything with salt, pepper, and garlic powder. Give it a good stir.
05 -
Turn the heat up to medium-high and wait for it to start bubbling gently. Once it does, turn the heat down to low and let the orzo cook for 5 minutes, stirring occasionally.
06 -
Drop in your broccoli florets and use a wooden spoon to push them down into the liquid so they're at least partially covered. Cook for another 5 minutes, stirring now and then, until both the broccoli and orzo are nice and tender.
07 -
Turn off the heat completely. Add your shredded cheddar cheese and stir until it's all melted and creamy.
08 -
Let everything sit for a couple minutes to cool down slightly, then serve it up warm and dig in.
# Notes:
01 -
Hand-shredded cheese melts way better than the pre-shredded stuff, which has anti-caking agents.
02 -
Make sure your heavy cream is at room temperature so it doesn't curdle when added.
03 -
This works great as either a main dish or a side, depending on portion size.
04 -
Cut your broccoli into small, bite-sized pieces so they cook in the same time as the orzo.
05 -
Leftovers thicken up in the fridge. Just add a splash of broth or milk when reheating.