Creamy Broccoli Cheddar Orzo

$- 1 cup orzo pasta - 2 cups fresh broccoli florets - 2 cups vegetable broth - 1 cup milk (or a dairy-free substitute) - 1 cup sharp cheddar cheese, freshly grated - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - 1 tablespoon olive oil - ½ teaspoon crushed red pepper flakes - Salt and black pepper, to taste Gathering your ingredients is the first step to making creamy broccoli cheddar orzo. I love orzo pasta since it’s small and cooks quickly. For this dish, I use fresh broccoli florets to add a vibrant color and crunch. Vegetable broth gives the orzo a nice flavor base. You can use milk or a dairy-free substitute for creaminess. Sharp cheddar cheese is the star ingredient, making everything rich and cheesy. Next, the aromatics are key. Onion and garlic add depth to the dish. I like to use Dijon mustard for a hint of tang. Olive oil helps to sauté the onions and garlic, releasing their flavors. For a kick, consider the optional crushed red pepper flakes. They add warmth but are not needed if you prefer a milder flavor. Salt and black pepper round out the taste. These ingredients come together to create a comforting meal that’s easy to make and full of flavor. Plus, you can easily customize it to your liking! To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Olive oil adds flavor and helps cook the onions nicely. Once the oil shimmers, add 1 small onion, finely diced. Sauté the onion for about 3-4 minutes. You want it soft and clear. Next, add 2 cloves of minced garlic and optional ½ teaspoon of crushed red pepper flakes. Cook for 1-2 more minutes. Stir often until the garlic smells great. Be careful not to burn it. Now, add 1 cup of orzo pasta to the pot. Toss it in the oil and onion mix. Let it toast for 1-2 minutes. This step adds a nice, nutty flavor. After that, pour in 2 cups of vegetable broth. Turn the heat up until it boils gently. Once boiling, reduce the heat to low. Let it simmer for 7-8 minutes. Stir now and then. You want the orzo to be firm but soft, and most of the liquid should be gone. While the orzo cooks, prepare the broccoli. Take 2 cups of fresh broccoli florets and steam them. You want them bright green and soft, which takes about 4-5 minutes. Steaming keeps the broccoli crunchy and fresh. Once cooked, set the broccoli aside. When the orzo is ready, stir in 1 cup of milk and 1 teaspoon of Dijon mustard. Mix it well to combine everything. Next, gradually add in 1 cup of freshly grated sharp cheddar cheese. Stir until the cheese melts into a creamy sauce. If the sauce gets too thick, add a splash more milk. Now it’s time to finish the dish. Gently fold the steamed broccoli into the cheesy orzo. Season with salt and black pepper to taste. Heat everything together for about a minute until warm. Your creamy broccoli cheddar orzo is ready to serve! Enjoy! To make your orzo creamy, control the sauce's thickness. Start with the right amount of milk. You can add more if it gets too thick. Stir continuously while adding cheese. This helps it melt evenly. For the best flavor, use sharp cheddar cheese. Its strong taste makes every bite special. You can also try Gruyère or Monterey Jack for a twist. Using pre-steamed broccoli saves time. It’s already tender and ready to mix in. You can find it in most stores. Using store-bought broth is quick and easy. Look for low-sodium options to control salt levels. Homemade broth can add depth but takes longer to prepare. Both choices work well, so pick what suits your time. To make your dish look great, use deep bowls. This adds height and showcases the orzo. Garnish with extra cheddar cheese and a sprinkle of black pepper. Adding a few broccoli florets on top makes it pop. Use colorful bowls to enhance the overall look. Enjoy serving this creamy delight! {{image_4}} You can switch up the veggies in this dish. Spinach adds a nice color and flavor. Peas also work well for a sweet touch. You can mix and match these veggies based on what you have. If you want more protein, add cooked chicken or shrimp. This will make your meal hearty and filling. Herbs can take this dish to the next level. Try adding fresh thyme or basil for a burst of taste. You can also spice things up with cayenne pepper. Just a pinch will give a nice kick without overpowering the dish. Experiment with flavors to match your mood. If you need a gluten-free option, look for gluten-free orzo. Many brands offer this, so check the store. For those avoiding dairy, you can use a dairy-free cheese. Nutritional yeast is a great choice, giving a cheesy flavor without the milk. Adjust the recipe to fit your diet while keeping it delicious. To keep your Creamy Broccoli Cheddar Orzo fresh, store any leftovers in an airtight container. Place the container in the refrigerator. It will last for about 3 to 4 days. Make sure to let it cool completely before sealing. This helps prevent moisture buildup. If you want to freeze the orzo, use freezer-safe bags or containers. It can stay frozen for up to 2 months. Just remember to label them with the date. When reheating, I suggest using the stovetop. This method helps maintain the creamy texture. Add a splash of milk or broth to the pot while warming. Stir gently over medium heat until heated through. You can also use the microwave. Just cover the bowl with a damp paper towel. Heat it in short bursts, stirring in between. Got leftovers? Transform them into a new meal! Add cooked chicken or shrimp for extra protein. You can even turn it into a soup. Just add more broth and toss in some spinach! Orzo pasta is a small, rice-shaped pasta. It cooks quickly and has a soft texture. You can use it in soups, salads, or main dishes. I love how orzo absorbs flavors, making it perfect for creamy dishes like this one. Yes, you can prepare Creamy Broccoli Cheddar Orzo in advance. Cook it fully and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it gently. Add a splash of milk to restore creaminess. To store leftovers, place them in an airtight container. Keep it in the refrigerator. Make sure to eat them within three days for the best taste. For longer storage, freeze portions in freezer-safe containers. Absolutely! To make Creamy Broccoli Cheddar Orzo vegan, swap the milk for a plant-based milk. Use a dairy-free cheese that melts well. Ensure your vegetable broth is free from animal products. This way, you keep all the creaminess and flavor. Yes, you can substitute many ingredients. Use any small pasta if you can't find orzo. You can add other veggies, like peas or spinach, for extra nutrition. For cheese, try a dairy-free option or a different cheese you enjoy. You learned how to make a creamy broccoli cheddar orzo dish. We covered the main ingredients, cooking steps, and useful tips. This meal is easy to customize based on your tastes. You can add different veggies or proteins for a unique twist. Storing and reheating leftovers is simple too. Enjoy this hearty dish hot or transform it into something new later. Cooking can be fun and rewarding, so dive in and try this recipe soon!$

Indulge in a comforting bowl of Creamy Broccoli Cheddar Orzo Delight that's quick and easy to make! This recipe combines orzo pasta, fresh broccoli, and melty cheddar for a dish that’s both creamy and satisfying. Perfect for busy weeknights or a cozy weekend meal! Ready in just 30 minutes, you'll love every bite. Click to explore this delightful recipe and bring a burst of flavor to your table! #CreamyOrzo #CheddarCheese #BroccoliRecipes #QuickMeals

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Ingredients

1 cup orzo pasta

2 cups fresh broccoli florets

2 cups vegetable broth

1 cup milk (or a dairy-free substitute)

1 cup sharp cheddar cheese, freshly grated

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and black pepper, to taste

½ teaspoon crushed red pepper flakes (optional for a spicy kick)

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once shimmering, add the finely diced onion. Sauté for about 3-4 minutes, or until the onion is soft and translucent.

Add the minced garlic and the optional crushed red pepper flakes to the pot, cooking for an additional 1-2 minutes. Stir frequently until the garlic is fragrant, being careful not to let it burn.

Incorporate the orzo pasta into the pot, tossing it in the oil and aromatic mixture. Allow it to toast lightly for 1-2 minutes, stirring frequently for even coverage.

Pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 7-8 minutes. Stir occasionally until the orzo is al dente and most of the liquid has been absorbed.

While the orzo is simmering, prepare the broccoli by steaming the florets until they are bright green and tender, approximately 4-5 minutes. Once cooked, set the broccoli aside.

After the orzo reaches the desired doneness, stir in the milk and Dijon mustard, mixing thoroughly to combine.

Gradually incorporate the freshly grated cheddar cheese, stirring continuously until the cheese is fully melted and the mixture is creamy. If the sauce thickens too much, add a splash more milk to achieve your preferred creamy consistency.

Gently fold the steamed broccoli into the cheesy orzo, seasoning with salt and pepper to taste. Heat everything together for an additional minute until warmed through.

Serve the dish immediately, optionally garnishing with an extra sprinkle of cheddar cheese if desired.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: For a beautiful serving, dish the orzo into deep bowls, topped with freshly cracked black pepper, a light sprinkle of crushed red pepper flakes, and a few extra broccoli florets for visual appeal. Enjoy your creamy creation!