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- 1 cup orzo pasta - 2 cups broccoli florets - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1/2 cup heavy cream - 1/4 teaspoon ground nutmeg - Salt and freshly ground black pepper, to taste - 2 tablespoons grated Parmesan cheese (optional) - Fresh parsley, finely chopped, for garnish (optional) If you want to switch things up, try these options: - Use whole wheat orzo for added fiber. - Swap broccoli for cauliflower or spinach for a different taste. - Use chicken broth instead of vegetable broth for more flavor. - Try different cheeses like gouda or mozzarella for a unique twist. You will need: - A large pot for cooking the orzo and broccoli - A colander for draining the orzo - A cutting board and knife for chopping - A wooden spoon for stirring - Measuring cups and spoons for accuracy {{ingredient_image_2}} To start, fill a big pot with water and add salt. Bring the water to a boil. Once it bubbles, add 1 cup of orzo pasta. Cook it for 8-10 minutes or until it is al dente. Near the end, add 2 cups of broccoli florets. Let them cook for 2-3 minutes together. Drain the orzo and broccoli in a colander and set them aside. Next, use the same pot for the next steps. Heat 1 tablespoon of olive oil over medium heat. Add 1 small chopped onion and cook for 3-4 minutes. Stir often until the onion looks clear. Then, add 2 minced garlic cloves and cook for 1 more minute. The garlic should smell great but not brown. Now, raise the heat to medium-high. Pour in 4 cups of vegetable broth and bring it to a boil. Once boiling, lower the heat and let it simmer for about 5 minutes. This step makes the broth more tasty. After that, lower the heat again and add 1/2 cup of heavy cream and 1/4 teaspoon of ground nutmeg. Stir and let it simmer for 2-3 minutes. Gradually add 1 cup of shredded sharp cheddar cheese. Keep stirring until it melts and the sauce is creamy. Gently mix the drained orzo and broccoli back into the pot. Toss everything together so each piece is coated in the sauce. Season with salt and freshly ground black pepper. If you like, sprinkle 2 tablespoons of grated Parmesan cheese and mix well. After mixing, remove the pot from the heat. Let it sit for a couple of minutes. This helps the dish thicken up. Serve the orzo in deep white bowls. Top each bowl with more shredded cheddar cheese and a sprinkle of fresh parsley for a nice touch. Enjoy! When making creamy broccoli cheddar orzo, some mistakes can spoil your dish. One common issue is overcooking the orzo. It should be al dente, so watch the time closely. Also, don’t add broccoli too early. It should cook with the orzo in the last few minutes to stay bright and crisp. If you skip seasoning, the dish may taste bland. Always add salt and pepper to enhance the flavors. To boost the flavor of your creamy broccoli cheddar orzo, use high-quality broth. Homemade vegetable broth gives a richer taste than store-bought. You can also add herbs like thyme or basil for extra aroma. A pinch of smoked paprika can add a unique twist. Lastly, consider using sharp cheddar cheese. It brings a stronger flavor that pairs well with the creaminess. For the best creaminess, start with heavy cream. It makes the sauce rich and smooth. When adding cheese, do it gradually. Stir in small handfuls and let each melt fully before adding more. Ground nutmeg adds depth to the flavor, so don’t skip this step. If the sauce seems too thick, a splash of broth or cream can help adjust the consistency. Pro Tips Stir Frequently: Stir the orzo and broccoli mixture gently but frequently while adding the cheese to ensure even melting and prevent sticking. Cheese Selection: For a deeper flavor, try mixing different cheeses such as Gruyère or Fontina with the cheddar. Nutmeg Balance: Be cautious with the nutmeg; a little goes a long way. Start with a small amount and adjust to your taste. Make Ahead: This dish can be made ahead and reheated. Just add a splash of broth or cream to revive the creaminess when reheating. {{image_4}} You can make Creamy Broccoli Cheddar Orzo heartier by adding proteins. Chicken and shrimp are great options. For chicken, cook bite-sized pieces in the pot before adding the onion. This will give a nice flavor to the dish. For shrimp, add them just before you pour in the broth. Cook them until they turn pink and tender. Both options will make this dish more filling and tasty. If you want a vegetarian twist, consider swapping out the broccoli for other veggies. Spinach, peas, or bell peppers work well. You can also mix in some carrots or zucchini. Just make sure to chop them small. Add these vegetables when you add the broccoli to the orzo. This keeps the dish colorful and fun. You can even add some cooked beans for extra protein. The cheese is key for a creamy texture. While sharp cheddar is fantastic, you can try other cheeses too. Gouda or fontina can add a nice smoky flavor. For a tangy twist, use goat cheese or feta. Just remember, each cheese melts differently. Start with small amounts and adjust to your taste. This way, you can create a new cheesy delight each time! To keep your Creamy Broccoli Cheddar Orzo fresh, let it cool first. Store it in an airtight container. This helps keep moisture in and prevents odors from other foods. Place it in the fridge if you plan to eat it within three days. For longer storage, freezing is best. Reheat your orzo on the stove or in the microwave. If using the stove, add a splash of broth or milk to help it stay creamy. Heat it on low and stir until warm. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. If you want to freeze your orzo, scoop it into freezer-safe bags or containers. Remove excess air to avoid freezer burn. Label each bag with the date. Your orzo can last for up to three months in the freezer. When you're ready to eat, let it thaw in the fridge overnight. Then, reheat as mentioned above. Enjoy! Yes, you can make this recipe gluten-free. Substitute orzo with gluten-free pasta. Many brands offer tasty gluten-free options. Just follow the cooking times on the package for best results. Creamy Broccoli Cheddar Orzo lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for you to enjoy later. Absolutely! You can use any small pasta. You might try ditalini, small shells, or even rice. Just adjust the cooking time based on the pasta you choose. This dish pairs well with a crisp salad. A simple green salad with a lemon vinaigrette works great. You could also serve it with crusty bread for a complete meal. Yes, Creamy Broccoli Cheddar Orzo is perfect for meal prep. Make it ahead and portion it out. Just reheat it on the stove or in the microwave when you are ready to eat. This blog post covered how to make Creamy Broccoli Cheddar Orzo easily. We discussed the needed ingredients, equipment, and step-by-step cooking steps. I shared tips to avoid mistakes and ways to boost flavor. You learned about variations and how to store the dish properly. Remember, cooking should be fun and creative. Use the tips to make this dish yours! Enjoy your time in the kitchen.

Creamy Broccoli Cheddar Orzo

A delicious and creamy orzo pasta dish with broccoli and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese (optional)
  • for garnish Fresh parsley, finely chopped (optional)

Instructions
 

  • Cook the Orzo: Fill a large pot with water and add a generous amount of salt to it. Bring the water to a rolling boil. Once boiling, add the orzo and cook according to the package instructions until it is al dente, usually around 8-10 minutes. In the last 2-3 minutes of cooking, add the broccoli florets to cook with the orzo. After both are completed, drain them in a colander and set aside.
  • Sauté Onions and Garlic: In the same pot used for the orzo, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent. Then, stir in the minced garlic and cook for an additional minute, allowing it to become fragrant but not browned.
  • Make the Sauce: Raise the heat to medium-high and carefully pour in the vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. Let the broth simmer for about 5 minutes, which will allow it to reduce slightly for a more concentrated flavor.
  • Creamy Mixture: Lower the heat to medium and stir in the heavy cream along with the ground nutmeg. Continue to simmer the sauce for another 2-3 minutes. Gradually add the shredded sharp cheddar cheese in small handfuls, stirring constantly until fully melted and the sauce has become creamy and smooth.
  • Combine and Season: Gently add the drained orzo and broccoli to the creamy sauce in the pot. Toss everything together carefully until each piece is well coated in the sauce. Season with salt and freshly ground black pepper to taste. If you choose, sprinkle in the grated Parmesan cheese and stir until everything is well combined.
  • Serve: Remove the pot from the heat and let it rest for a couple of minutes. This will allow the dish to thicken slightly.

Notes

For a visually appealing presentation, serve the orzo in deep white bowls. Top each serving with additional shredded cheddar cheese and a sprinkle of freshly chopped parsley to add a vibrant touch.
Keyword broccoli, cheddar, creamy, orzo, pasta