Description
This Broccoli Cheese Orzo is a creamy, comforting one-pan dish combining tender orzo pasta with steamed broccoli and a rich cheese sauce made from sharp cheddar and Parmesan. Perfect for a quick weeknight dinner, it balances fresh vegetables with cheesy indulgence.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 2 cups broccoli florets, steamed
Cheese Sauce
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup milk (or heavy cream for extra creaminess)
- 2 tbsp butter
- 1 garlic clove, minced
Seasonings and Garnish
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, approximately 8-10 minutes. Drain and set aside.
- Steam Broccoli: While the orzo cooks, steam the broccoli florets until tender, about 5-7 minutes. Set aside.
- Prepare Cheese Sauce: In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the milk or cream and bring to a gentle simmer.
- Melt Cheeses: Stir in the shredded sharp cheddar and grated Parmesan cheese, continuing to stir until the cheese melts smoothly into the sauce.
- Combine Ingredients: Add the cooked orzo and steamed broccoli into the cheese sauce. Stir well to coat evenly and cook together for an additional 2-3 minutes to allow flavors to meld.
- Season and Garnish: Season with salt, pepper, garlic powder, and onion powder to taste. Garnish with freshly chopped parsley and serve hot.
Notes
- For a richer texture, substitute milk with heavy cream.
- Steaming broccoli preserves nutrients better than boiling and keeps the florets tender but crisp.
- Use freshly grated Parmesan for best flavor and melting quality.
- You can add cooked chicken or bacon for extra protein.
- Adjust seasoning to your taste preferences; the optional garlic and onion powder enhance flavor depth.
