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Broccoli Cheddar Orzo

A creamy, cheesy pasta dish filled with tender broccoli and vibrant flavors, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Base
  • 4 tablespoons unsalted butter Divided; use high-quality European-style butter for a richer flavor.
  • 1 small yellow onion, small-diced Opt for a fresh onion or shallots for a sweeter taste.
  • 4 cloves garlic, minced Fresh elevates the dish. Alternatively, use garlic powder in a pinch.
  • ½ cup shredded carrots Adds sweetness and color. Diced red bell pepper can be used.
  • 1 teaspoon Italian seasoning Gives a warm herby undertone; fresh herbs can be used.
  • 1 cup orzo pasta Holds the creamy sauce well; can substitute with ditalini.
  • 2 cups chicken or vegetable broth Homemade or high-quality store-bought recommended.
  • 2 cups chopped broccoli florets Freshness preferred, but frozen can work as well.
  • 1 cup half-and-half Provides creamy richness; heavy cream can also be used.
  • 2 ½ cups freshly shredded sharp cheddar cheese Opt for freshly shredded for better melting.
  • Salt and pepper to taste Freshly ground black pepper adds a lovely kick.

Method
 

Preparation
  1. In a medium pot or deep skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Add the diced onion and sauté for about 5 minutes, or until translucent and fragrant.
  2. Add the minced garlic, shredded carrots, and Italian seasoning, cooking for another 1-2 minutes until fragrant.
  3. Stir in the orzo pasta, allowing it to cook for about 2 minutes until it starts to smell nutty and slightly golden.
  4. Pour in the chicken broth, season with salt and pepper, and bring to a simmer. Cover and cook on low heat for about 5 minutes.
  5. Incorporate the chopped broccoli florets, cover again, and cook for another 5-6 minutes until the broccoli is tender but still vibrant.
  6. Stir in the remaining 2 tablespoons of butter and half-and-half; bring to a light simmer for a few seconds while ensuring some broth remains for creaminess. Add more half-and-half if needed.
  7. Off the heat, stir in the freshly shredded cheddar cheese until melted and creamy. Adjust creaminess with more half-and-half as necessary.
  8. Serve warm, garnished with extra cheese or fresh herbs if desired.

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 2 months. Add a splash of broth or half-and-half when reheating for creaminess.