Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and garlic powder to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.
- Stir in orzo pasta and toast for 1-2 minutes, making sure it is well-coated with the oil and onions.
- Pour in vegetable or chicken broth and bring to a boil. Once boiling, reduce heat to simmer and add broccoli florets.
- Cover pot and cook for 8-10 minutes or until orzo is tender and liquid is mostly absorbed. Stir occasionally.
- Once orzo is cooked, remove pot from heat and stir in heavy cream and shredded cheddar cheese until creamy and well combined.
- Season with salt and pepper to taste. If desired, sprinkle extra cheddar cheese and freshly ground black pepper on top before serving.
- Serve warm and enjoy your creamy one-pot broccoli cheddar orzo.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Can use frozen broccoli without thawing. For vegetarian preparation, use vegetable broth. Add cooked chicken or shrimp during final minutes for extra protein. Remove from heat before adding cream and cheese to prevent graininess.
