Description
One Pot Broccoli Cheese Orzo is a creamy and comforting weeknight dinner made with tender orzo pasta, fresh broccoli, sharp cheddar, and Parmesan cheese. Everything cooks together in one pot for an easy, cheesy meal with minimal cleanup.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup orzo pasta, uncooked
- 2 cups vegetable broth or chicken broth
- 2 cups broccoli florets, fresh or frozen, chopped small
- ½ cup heavy cream or whole milk for a lighter version
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon smoked paprika, optional
- Zest of ½ lemon, optional
Instructions
- Heat a large pot or deep skillet over medium heat. Add the butter and allow it to melt.
- Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add the uncooked orzo to the pot and stir for 1–2 minutes to lightly toast the pasta.
- Pour in the vegetable or chicken broth. Add the salt, black pepper, and optional red pepper flakes and smoked paprika.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Cover partially and simmer for about 8–10 minutes, stirring occasionally to prevent the orzo from sticking.
- Add the chopped broccoli florets and continue cooking for another 4–5 minutes, until the broccoli is tender and the orzo has absorbed most of the liquid.
- Reduce the heat to low and stir in the heavy cream or milk.
- Add the shredded cheddar cheese and grated Parmesan. Stir continuously until the cheese has melted and the orzo becomes creamy.
- Stir in the optional lemon zest for brightness.
- Taste and adjust the seasoning with additional salt and black pepper if needed.
- Serve immediately while warm and creamy, with extra Parmesan on top if desired.
Notes
- Stir the orzo occasionally while cooking because it can stick to the bottom of the pot.
- Fresh or frozen broccoli both work well. If using frozen broccoli, add it directly without thawing.
- For a lighter version, use whole milk instead of heavy cream.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Add cooked chicken for a more filling, high-protein meal.
- If the orzo becomes too thick after sitting, stir in a small splash of warm broth or milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American