Broccoli Cheddar Orzo
Recipe from Two Peas and Their Pod
A creamy, cheesy, one-pan dish with tender orzo and bright broccoli. Perfect for a quick weeknight dinner or comforting side!
Servings: 4
Calories: 344kcal
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 1/2 cups vegetable or chicken broth
- 1/2 cup whole milk, or heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash crushed pepper flakes, optional
- 2 1/2 cups small broccoli florets
- 1 cup grated cheddar cheese
- Kosher salt and black pepper, to taste
Instructions
- In a large skillet, melt the butter with the olive oil over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the orzo and cook, stirring, for 1–2 minutes to lightly toast.
- Pour in the broth, milk (or cream), salt, black pepper, and crushed red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring occasionally, for 7 minutes, or until the orzo is tender.
- Stir in the broccoli florets and cook for 5 minutes, until bright green and just tender.
- Stir in the cheddar cheese until melted and creamy.
- Taste and season with additional kosher salt and black pepper, as needed. Serve warm.
Nutrition
Calories: 344kcal | Carbohydrates: 38g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 909mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 51mg | Calcium: 280mg | Iron: 1mg