Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup broccoli florets, fresh or frozen
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Freshly ground black pepper and extra cheddar for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the orzo and toast it lightly, stirring for about 1 minute.
- Add the broth, garlic powder, and a pinch of salt and pepper. Bring to a simmer.
- Stir in the broccoli florets, cover, and cook until the orzo is tender and the liquid is mostly absorbed, about 8–10 minutes, stirring once or twice.
- Lower the heat and stir in the heavy cream and shredded cheddar until smooth and creamy. Taste and adjust salt and pepper.
- Serve hot, topped with extra cheddar and a grind of black pepper if you like.
Notes
For the best texture and flavor, use full-fat cream and real cheddar. Stir often near the end to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian