Creamy Broccoli Cheddar Orzo

$- 1 cup orzo pasta - 2 cups broccoli florets - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup sharp cheddar cheese, shredded - ½ cup grated Parmesan cheese - ½ cup heavy cream - Salt and pepper to taste - ¼ teaspoon crushed red pepper flakes (optional) - Fresh parsley for garnish Orzo pasta is a small, rice-shaped pasta. It cooks quickly and soaks up flavors well. Broccoli florets add color and nutrients. They bring a nice crunch too. Olive oil helps to sauté the onion and garlic. It adds a rich flavor base. Onion and garlic create a fragrant mix. They form the heart of many dishes. Sharp cheddar cheese makes the dish creamy and tasty. Parmesan adds a salty kick, enhancing the overall cheese flavor. Heavy cream adds richness. It makes every bite smooth and indulgent. You can swap orzo with any small pasta, like ditalini. If you want a gluten-free option, use rice or quinoa. For a lighter dish, you can use less cheese or low-fat cream. If broccoli isn’t your favorite, try spinach or kale. They both cook quickly and mix well. For a plant-based option, use vegan cheese and plant-based cream. You can also use water or vegetable stock instead of broth for a lighter flavor. {{ingredient_image_1}} Start by boiling salted water in a large pot. Once it boils, add 1 cup of orzo pasta. Cook according to the package instructions until the orzo is al dente. This usually takes about 8 to 10 minutes. When done, drain the orzo and set it aside for later. In the same pot, pour in 2 tablespoons of olive oil over medium heat. Add 1 small onion, finely chopped, and sauté it until it turns translucent, which takes about 3 to 4 minutes. Next, stir in 2 cloves of minced garlic and cook for 1 minute. The garlic should smell fragrant but not brown. Now, add 2 cups of broccoli florets. Sauté them for 2 to 3 minutes until they start to soften. Pour in 3 cups of vegetable broth and let it come to a gentle boil. Once it boils, reduce the heat to low. Simmer the mixture for about 5 minutes. This helps the broccoli get tender. After that, add ½ cup of heavy cream, 1 cup of sharp cheddar cheese, and ½ cup of grated Parmesan cheese. Stir the mixture until the cheeses melt and create a creamy sauce. Now, it's time to bring everything together! Add the cooked orzo back into the pot. Mix well to ensure the orzo is coated in the creamy sauce. Season it with salt and pepper to taste. If you like a little heat, add ¼ teaspoon of crushed red pepper flakes. Stir everything until well combined and heated through. Let it sit for a couple of minutes, then serve warm. Don’t forget to garnish with fresh parsley for a pop of color! To get that creamy texture in your broccoli cheddar orzo, use heavy cream. It adds richness. Mix in sharp cheddar and Parmesan cheese for a smooth finish. Stir the cheese in slowly. This helps it melt evenly. If you want it creamier, add more cheese or cream. Cook over low heat to keep the sauce from separating. Cooking broccoli perfectly makes a big difference. Start with fresh florets. Cut them into small, even pieces. This helps them cook evenly. Add the broccoli to the pot after the onion and garlic. Cook for just a few minutes. You want it tender but still bright green. If you overcook it, the color fades and the taste changes. Seasoning is key for flavor. Use salt and pepper for the base. Add crushed red pepper flakes for a bit of heat. Taste as you go to find the right balance. You can also try adding garlic powder or onion powder for extra flavor. Fresh herbs like parsley on top add freshness. Don't skip the seasoning; it makes your dish shine. Pro Tips Choose the Right Cheese: Opt for a high-quality sharp cheddar for a richer flavor profile. Aged cheddar will provide a deeper taste. Perfectly Cooked Broccoli: To retain a vibrant green color and crunch, avoid overcooking the broccoli. It should be tender but still firm. Texture Matters: If you prefer a creamier consistency, add more heavy cream or a splash of milk gradually until the desired creaminess is achieved. Garnish for Flavor: Don’t skip the fresh parsley! It adds a pop of color and a fresh flavor that balances the richness of the cheese and cream. {{image_2}} You can easily add protein to your Broccoli Cheddar Orzo. Chicken and shrimp work great. For chicken, try using cooked, diced breast. Just mix it in when you combine the orzo and sauce. For shrimp, sauté them in the olive oil first. Then, add them after you cook the broccoli. This adds flavor and makes the dish more filling. To make a vegan version, swap the cheese and cream. Use plant-based cheese and coconut cream. For the broth, opt for vegetable broth. This keeps the rich taste without dairy. You can also add nuts, like cashews, for creaminess. Blend them with the broth for extra smoothness. This way, you still enjoy the creamy texture. Cheese lovers can have fun with this dish. Besides cheddar, try using gouda or mozzarella. Each type of cheese brings its own flavor. For a sharper taste, choose aged cheddar. If you like a mild taste, mozzarella is perfect. Feel free to mix cheeses too. Combining them can create a unique flavor that you’ll love. To store leftover Broccoli Cheddar Orzo, let it cool first. Use an airtight container to keep it fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. When ready to eat, take out your orzo. Place it in a pot over low heat. Add a splash of vegetable broth or cream to help it warm up. Stir gently until heated through. You can also use the microwave. Heat it in short bursts, stirring in between. If you want to freeze Broccoli Cheddar Orzo, cool it completely first. Use a freezer-safe container or bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as noted above. Yes, you can use other pasta types. Penne or fusilli work well. These shapes hold sauce nicely. Just adjust the cooking time based on the package instructions. You can store it for up to three days. Keep it in an airtight container. This keeps it fresh and tasty. If you want to enjoy it later, make sure it cools down before you store it. Broccoli Cheddar Orzo pairs well with many sides. Try serving it with a fresh salad or garlic bread. You could also add some grilled chicken or shrimp for extra protein. Yes, this recipe is great for meal prep. Make a big batch and divide it into portions. You can easily grab a serving for lunch or dinner during the week. Just reheat before serving, and enjoy! This blog post covered all the essential steps to make Broccoli Cheddar Orzo. We looked at the ingredients, detailed key components, and offered substitutions. I guided you through cooking, making the sauce, and combining everything. Tips helped you achieve a creamy texture and cook the broccoli right. We also explored protein options and storage methods. In summary, this dish is easy to make and adaptable. Enjoy your cooking journey and share it with others!$

A delicious and creamy orzo pasta dish with broccoli and cheddar cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 cup orzo pasta
2 cups broccoli florets
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup sharp cheddar cheese, shredded
0.5 cup grated Parmesan cheese
0.5 cup heavy cream
Salt and pepper to taste
0.25 teaspoon crushed red pepper flakes (optional)
Fresh parsley for garnish

Instructions

In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
In the same pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the broccoli florets and cook for 2-3 minutes until they begin to soften.
Pour in the vegetable broth and allow it to come to a gentle boil. Reduce the heat to low and let it simmer for about 5 minutes until the broccoli is tender.
Stir in the cooked orzo, heavy cream, cheddar cheese, and Parmesan cheese into the pot. Mix until the cheese is melted and the sauce is creamy.
Add salt, pepper, and crushed red pepper flakes (if using) to taste. Stir until everything is well combined and heated through.
Remove from heat and let it sit for a couple of minutes to thicken slightly. Serve warm, garnished with freshly chopped parsley.

Notes

Garnish with fresh parsley for added flavor.

Keyword broccoli, cheddar, creamy, orzo, pasta