Description
A comforting and satisfying one-pot dish featuring creamy orzo pasta with broccoli and cheddar cheese, perfect for busy weeknights.
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
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Stir in the minced garlic and garlic powder, allowing it to cook for about 1 minute until fragrant. Next, add the orzo pasta and toast it for an additional 1-2 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth, bringing the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer. Add the broccoli florets, cover the pot, and cook for about 8-10 minutes, stirring occasionally until the orzo is tender.
- Remove the pot from heat and stir in the heavy cream and shredded cheddar cheese. Mix it well until the sauce becomes creamy and everything is combined.
- Finally, season with salt and pepper to taste. For an extra touch, garnish with more cheddar cheese and freshly ground black pepper if desired. Serve warm and enjoy!
Notes
To store leftovers, refrigerate in an airtight container for up to 3 days or freeze in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg