Broccoli cheddar orzo is a delicious one pot dinner made with broccoli and orzo cooked together in a creamy, cheesy sauce.

From the recipe collection of Tara Ippolito

This easy to make broccoli cheddar orzo is delicious, filling and always a smash hit with my family. Broccoli and cheddar are a match made in heaven. Combine that with some pasta and it’s a total home run of a recipe.This recipe is super easy to put together, too. The ingredients are simple and most of them I usually have on hand.

It’s creamy, cheesy and super satisfying. My two little boys aren’t huge fans of vegetables in general but they don’t mind the broccoli in this pasta at all.This is a great recipe to make for a busy weeknight because it can be ready to eat and on the table in under 30 minutes.

Ingredients

Heres everything you'll need to make this delicious pasta. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Butter- Adds richness and adds flavor to the sauteing garlic and onion. I use Kerigold
Olive Oil- Prevents the butter from burning. I use Graza
Onion- Adds a slightly sweet flavor once sauted.
Garlic- Packs this dish with aeromatics.
Orzo- The star of the show! A small rice shaped pasta that absorbs all the delicious flavors. I use Barilla
Broccoli Florets- Adds flavor, nutrition and bulks this dish up.
Vegetable Broth- Provides a flavorful liquid for the orzo to cook in.
Heavy Cream- Makes the dish creamy rich and luxurious.
Cheddar Cheese- Adds tang, depth and melts into the sauce for a rich finish.
Salt- Enhances the other ingredients.
Pepper- Adds a slightly earthy flavor and cuts the richness of the sauce and cheese.
Garlic Powder- Brings an even garlicy flavor throughout the dish. I use Mccormick.

Instructions

Heres how to make this delicious orzo. You can find the full ingredients list along with instructions on the recipe card below.

First, in a large skillet, heat the oil and butter together over medium high heat. Add the onion and sauté until soft then the minced garlic and sauté for one minute.

Then, add the orzo and sauté for another minute. Now, slowly pour in the vegetable broth and heavy cream. Season with salt, pepper and garlic powder and stir it in. Turn the heat up to medium high and once it begins to gently boil, turn the heat down to low and let the orzo cook for 5 minutes.

PRO TIP: Bring the heavy cream to room temperature or microwave it for 15 seconds before adding it to the skillet. It will incorporate more easily that way.

Now, add the broccoli florets and using a wooden spoon or spatula, move the florets around so that they are partially submerged in the liquid. Cook them for an additional 3-5 minutes, stirring occasionally, or until the broccoli and orzo are soft.

NOTE: Keep an eye on the broccoli and don't over cook it. It should be tender and crisp and not mushy.

Then, turn the heat off and stir in the shredded cheddar cheese until its melted. Finally, serve warm and enjoy!

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

NOTE: Try to serve this immediately because orzo tends to soak up lots of liquid as it sits.

Can I Use Frozen Broccoli?

Yes you can! Just be sure to thaw and drain it very well before adding it so the orzo doest get too watery.

Can I Add A Protein?

Yes, you can add a protein for sure. Stir in some cooked chicken, pancetta or Italian sausage.

Storage

Let the orzo cool completely and place it into an air tight container. It will last in the fridge for up to three days.