One-Pot Broccoli Cheddar Orzo That Tastes Like Comfort in a Bowl

Name: Broccoli Cheddar Orzo
Prep time: 5 min
Cook time: 24 min
Total time: 24 min
Ingredients: 2 tablespoons olive oil (divided); 1/2 head broccoli (chopped into small florets); 1/4 cup filtered water; 2-3 cloves garlic (minced); Kosher salt and pepper (to taste); 1 teaspoon chili flakes (or to taste); 1 small onion (finely diced); 1 cup uncooked orzo pasta; 2 1/2 cups vegetable stock or broth; 3/4 cup shredded sharp cheddar cheese; freshly ground black pepper and freshly chopped parsley (optional, for garnish)

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This one-pot Broccoli Cheddar Orzo is a quick, kid-friendly meal you can pull together in under 30 minutes. The broccoli is sauteed with garlic until tender, before the onions, orzo, and broth are cooked in the same pan. Finally, sharp cheddar is stirred in to make a velvety, gooey cheese sauce filled with flavor.

A white bowl with broccoli cheddar orzo.

Orzo is a great pasta to have in your pantry for last-minute, comforting meals like this! It cooks so quickly right in the sauce, thickening it into a creamy texture that the cheddar melts right into. The result is a dish with a similar texture to risotto (but much faster) and tastes like a cross between stove-top mac & cheese and broccoli cheddar soup. The broccoli adds some texture and color, plus helps you get in some veggies!

For more delicious ideas for using up orzo, try my Lemon Chicken Orzo and Mushroom Spinach Orzo.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

24 mins

Ingredients Needed

Below are the ingredients you’ll need to make Broccoli Cheddar Orzo. The full quantities can be found in the recipe card further down the post.

Olive oil: The oil is used for both sauteeing the broccoli and cooking the onion to help them soften and slightly caramelise. You can use avocado oil if preferred.
Broccoli: I used fresh broccoli, but frozen will work too.
Filtered water: A touch of water helps the broccoli to soften up as it cooks. You can use broth if you want to add more flavor.
Garlic: I use fresh garlic here for the best taste, as it’s a prominent flavor in the dish.
Kosher salt and pepper
Chili flakes: A little bit of heat rounds out the dish nicely, but leave this out if you don’t like spice or are serving this to the kids.
Onion: I use a yellow onion as it has a nicely sweet, mellow flavor. Don’t use red onion as it will discolor the pasta.
Orzo pasta: This small, rice-shaped pasta cooks really quickly and releases lots of starch into the liquid, thickening it into a creamy sauce. Use gluten-free orzo if you have dietary restrictions.
Vegetable stock: A low-sodium stock or broth is best, as you can then control the salt level in the dish more easily. Swap for chicken broth if you don’t need the dish to be vegetarian.
Sharp cheddar cheese: Use freshly shredded cheese here, as pre-shredded cheeses are often coated in anti-caking agents, which prevent them from melting evenly. You can change up the cheese for Parmesan or Gruyere for a different flavor.
Fresh chopped parsley: An optional garnish of parsley brings some freshness and color to the finished dish. You can use fresh basil instead if you like.

How to Make Broccoli Cheddar Orzo

process shot to cook the broccoli and sauteeing the onion and garlic.

Step 1: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the florets and cook, undisturbed, for 3-4 minutes, until they start to brown. Stir in 2-3 tbsp of water, garlic, and season with salt, pepper, and chili flakes. Partially cover the skillet and allow the broccoli to cook until the water is absorbed, around 3-5 minutes. Broccoli should be just tender by now; set aside.

Step 2: In the same heated skillet add the remaining tablespoon of oil and saute the onion for 5 minutes.

process shot to cook the orzo in the skillet with broth and cheese.

Step 3: Add in the orzo and broth. Cook, stirring frequently for about 10 minutes over low heat, until the orzo is tender and almost all of the liquid is absorbed. Add in the shredded cheddar and stir to melt.

process shot of adding the broccoli to the cheesy orzo.

Step 4: Return the broccoli to the skillet with the cooked cheddar orzo and stir to combine.

Step 5: Serve immediately and enjoy!

Variations & Tips

Swap the broccoli florets for broccolini for a lovely variation with a sweeter flavor.
Change it up by using cauliflower instead of broccoli for a cozy winter twist.
Stir the orzo often as it cooks so that it doesn’t stick to the bottom of the pan.
Add a few handfuls of baby spinach into the pasta right at the end, until wilted, to get some more veggies in there.
Serve alongside some juicy balsamic chicken for a boost of protein.
Stir a spoonful of cream cheese or creme fraiche in at the end for an even creamier result.

A close-up of broccoli cheddar orzo in a skillet.

Common Questions

How do I store it?

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended as the pasta and broccoli can become mushy when thawed.

How do I reheat it?

To reheat, stir the pasta in a small pot over a medium-low heat with a splash of water until piping hot.

What is orzo?

Orzo is a small, rice-shaped dried pasta shape. It’s made from semolina so, unlike rice, it isn’t gluten-free (although you can seek out gluten-free versions, if needed).

Should I rinse the orzo before using?

No, the starch on the outside of the pasta is useful here as it helps to thicken and emulsify the sauce.