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Creamy One-Pot Broccoli Cheddar Orzo

A comforting and delicious one-pot dish combining broccoli and rich cheddar cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta Can substitute with other small pasta like ditalini.
  • 2 cups vegetable or chicken broth Ensure broth is gluten-free if needed.
  • 1 cup broccoli florets (fresh or frozen)
Creamy Ingredients
  • 1 cup shredded cheddar cheese Feel free to experiment with different types of cheese.
  • 1/2 cup heavy cream Can be replaced with low-fat cream for a lighter dish.
Aromatics and Seasoning
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper Optional: Freshly ground black pepper and extra cheddar for garnish.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and garlic powder, cooking for 1 minute. Add the orzo pasta and toast for another 1-2 minutes.
  3. Pour in the vegetable or chicken broth, bring to a boil, then reduce to a simmer. Add the broccoli florets, cover, and cook for 8-10 minutes, stirring occasionally.
  4. Remove the pot from heat and stir in the heavy cream and shredded cheddar cheese until creamy and well combined.
  5. Season with salt and pepper to taste. Garnish with extra cheddar and black pepper if desired. Serve warm.

Notes

Be sure not to overcook the orzo; it should be al dente for the best texture. You can add herbs like thyme or parsley for extra flavor. It's best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.