Creamy Broccoli Cheddar Orzo

Orzo, a type of pasta that resembles large grains of rice, has a rich history that traces back to Italy, where it is known as "risoni," meaning "big rice." Traditionally, this pasta is made from durum wheat semolina, giving it a firm texture that holds up well in various dishes. Its versatility allows for a myriad of culinary applications, from soups and salads to baked casseroles and creamy dishes like our featured recipe.

Indulge in the comforting flavors of Creamy Broccoli Cheddar Orzo, a delightful dish that perfectly combines the tender texture of orzo pasta, the vibrant nutrition of broccoli, and the rich taste of sharp cheddar cheese. Ideal for family dinners or cozy nights, this recipe is quick to prepare and incredibly satisfying. Learn about the versatility of orzo, the nutritional benefits of broccoli, and tips for creating a creamy, delicious sauce that enhances this comforting meal. Enjoy a heartwarming dish that’s sure to please everyone at the table!

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Ingredients

1 cup orzo pasta

2 cups broccoli florets, fresh or frozen

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth (or chicken broth for non-vegetarian option)

1 cup heavy cream

1 ½ cups shredded sharp cheddar cheese, divided

¼ teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cook the Orzo: In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until al dente, which should take about 8-10 minutes. During the last 2 minutes of cooking, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli mixture and set aside.

Sauté Aromatics: In the same pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant and golden.

Create the Cream Sauce: Pour in the vegetable or chicken broth and increase the heat slightly to bring it to a gentle simmer. Once simmering, stir in the heavy cream and ground nutmeg. Allow the mixture to heat together for approximately 2-3 minutes, stirring occasionally.

Incorporate Cheese: Gradually add 1 cup of the shredded cheddar cheese into the simmering mixture, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Taste and season the cream sauce with salt and freshly ground black pepper as needed.

Combine Orzo and Broccoli: Return the cooked orzo and broccoli to the creamy cheese sauce. Stir well to coat all the pasta and florets evenly. If the mixture seems too thick for your liking, add a splash of additional broth or water until it reaches your desired consistency.

Finish and Serve: Remove the pot from heat and sprinkle the remaining ½ cup of shredded cheddar cheese on top of the orzo mixture. Let it sit for about a minute to allow the cheese to melt slightly. Garnish with freshly chopped parsley before serving warm.

Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Makes 4 servings.