Description

This Creamy Broccoli Cheddar Orzo is a quick and comforting one-pan meal perfect for busy weeknights. Tender orzo pasta is cooked with fresh broccoli in a savory broth and milk mixture, then enriched with sharp cheddar and Parmesan cheeses for a luscious, cheesy finish. A touch of garlic and optional red pepper flakes add subtle depth of flavor, making this dish a deliciously satisfying way to enjoy vegetables and pasta together.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 cup orzo pasta
2 cups vegetable broth (or chicken broth)
1 cup milk (whole or 2%)
2 cups broccoli florets, chopped small
1 cup sharp cheddar cheese, shredded
¼ cup Parmesan cheese, grated
2 tablespoons butter
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)

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Instructions

Heat the oil and sauté garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Toast the orzo: Add 1 cup of orzo pasta to the skillet and stir frequently, toasting the orzo for 1 to 2 minutes until lightly golden.
Add broth and milk: Pour in 2 cups of vegetable or chicken broth and 1 cup of milk. Stir everything to combine and bring the mixture to a gentle simmer over medium heat.
Cook broccoli with orzo: Add 2 cups of chopped broccoli florets to the skillet. Cover the pan and let it cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add cheeses and butter: Reduce the heat to low. Stir in 1 cup shredded sharp cheddar, ¼ cup grated Parmesan, 2 tablespoons butter, salt, and black pepper to taste. If desired, add a pinch of red pepper flakes for a subtle kick.
Finish cooking: Cook for another 1 to 2 minutes, stirring until the cheeses are fully melted and the dish is creamy. Serve hot immediately for the best texture and flavor.

Notes

Use vegetable broth to keep this dish vegetarian; chicken broth can be used for more flavor.
For a richer texture, whole milk is recommended, but 2% milk works well too.
Make sure to chop broccoli into small florets to help them cook evenly with the orzo.
Red pepper flakes are optional but add a nice subtle heat.
This recipe can be doubled but use a wide skillet to allow even cooking.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.