Creamy Broccoli Cheddar Orzo (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup orzo pasta
02 -
2 cups vegetable or chicken broth
03 -
1 cup broccoli florets, fresh or frozen
→ Dairy and Cheese
04 -
1 cup shredded cheddar cheese, plus extra for topping
05 -
1/2 cup heavy cream
→ Aromatics and Seasonings
06 -
1 tablespoon olive oil
07 -
1 small onion, diced
08 -
2 cloves garlic, minced
09 -
1/2 teaspoon garlic powder
10 -
Salt and black pepper to taste
# Instructions:
01 -
Heat up your olive oil in a large pot over medium heat. Toss in those diced onions and let them do their thing for about 3-4 minutes until they're nice and soft.
02 -
Drop in your minced garlic and garlic powder, giving everything a good stir for about a minute. Keep it moving so the garlic doesn't burn!
03 -
Now add your orzo to the pot and let it toast for a minute or two, making sure it gets coated with all those tasty oils and onions.
04 -
Pour in your broth and bring everything to a boil. Once it's bubbling, drop the heat to a simmer, add those broccoli florets, and cover the pot.
05 -
Keep it going for about 8-10 minutes, stirring now and then, until your orzo is tender and most of the liquid is absorbed.
06 -
Take the pot off the heat and stir in your heavy cream and cheddar cheese until everything's nice and creamy. Season it up with salt and pepper.
07 -
If you're feeling fancy, sprinkle some extra cheddar and fresh black pepper on top before serving it up hot!
# Notes:
01 -
This dish comes together in one pot for easy cleanup
02 -
Perfect for busy weeknight dinners