Cheesy Broccoli Orzo
A creamy and delicious pasta dish featuring sharp cheddar cheese and fresh broccoli.
Equipment
- Dutch oven For cooking the orzo and vegetables.
Ingredients
Main Ingredients
- 8 ounces sharp cheddar cheese, shredded About 2 cups.
- 1 pound broccoli crowns About 2 medium.
- 1 large yellow onion
- 6 large cloves garlic Grated.
- 2 tablespoons olive oil
- 1.75 teaspoons kosher salt Divided.
- 0.5 teaspoon freshly ground black pepper Divided.
- 1.5 teaspoons dry ground mustard
- 0.125 teaspoon ground cayenne pepper Optional.
- 1 pound dried orzo pasta
- 32 ounces low-sodium vegetable or chicken broth Scant 4 cups.
- 1 cup whole or 2% milk
- 2 tablespoons unsalted butter
Instructions
- Shred 8 ounces of sharp cheddar cheese.
- Trim the stems from 1 pound of broccoli crowns, cutting the florets into 1 to 1 1/2-inch pieces. Chop the stems into 1/4 to 1/2-inch pieces.
- Finely chop 1 large yellow onion and grate 6 large cloves of garlic.
- In a large Dutch oven over medium heat, heat 2 tablespoons of olive oil. Add the onion, chopped broccoli stems, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook until the onion is translucent and the stems are almost tender.
- Add the broccoli florets, remaining salt and pepper, ground mustard, and cayenne if using. Cook until the florets are vibrant green.
- Add the grated garlic and cook briefly, then add the orzo. Toast the orzo lightly before pouring in the broth.
- Bring to a boil, then simmer until the orzo is almost cooked and most of the liquid is absorbed.
- Stir in the milk and simmer until the orzo is al dente but still saucy.
- Remove from heat. Add butter and cheese, stirring until melted and the orzo is glossy. Let sit for 5 minutes to thicken before serving.
Notes
For added flavor, consider topping with a sprinkle of extra cheese or fresh herbs like parsley. Feel free to add cooked beef or chicken for a protein boost.