Broccoli Cheddar Orzo
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.
Servings: 3 servings (or 4 small sides)
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
Instructions
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat. Add the 1/2 head broccoli (florets) and cook, undisturbed, for 3-4 minutes, until it starts to brown. Stir in 2-3 tbsp of water (from 1/4 cup filtered water), 2-3 cloves garlic (minced), and season with Kosher salt and pepper, and 1 teaspoon 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.
- In the same heated skillet, add the remaining 1 tablespoon of olive oil and saute the 1 small onion for 5 minutes.
- Add in the 1 cup uncooked orzo pasta and 2 1/2 cups vegetable stock or 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 3/4 cup shredded sharp cheddar cheese and stir to melt.
- Return the broccoli to the skillet with the cooked cheddar orzo and stir to combine. Optional: Taste and add freshly ground black pepper and freshly chopped parsley.
- Serve immediately and enjoy!
Notes
Storage & Reheating:
- 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.
- To reheat, stir the pasta in a small pot over a medium-low heat with a splash of water until piping hot.
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.
- Stir 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.
Nutrition
Calories: 381kcal | Carbohydrates: 52g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 1782mg | Potassium: 525mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1305IU | Vitamin C: 94mg | Calcium: 191mg | Iron: 2mg