One Pot Broccoli Cheese Orzo
Creamy, cheesy One Pot Broccoli Cheese Orzo ready in 30 minutes. This comforting one-pot meal features tender orzo pasta, fresh broccoli, and a rich cheddar sauce. Perfect for busy weeknight dinners.
Equipment
- Large skillet or deep sauté pan
- Wooden spoon or spatula
- Cheese grater
- Cutting board
- Chef's knife
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup orzo pasta uncooked
- 2 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh broccoli florets cut into small pieces
- 2 cups sharp cheddar cheese freshly grated
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon paprika optional
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Melt butter in a large skillet or deep sauté pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent browning.
- Add dry orzo pasta to the skillet and stir to coat with butter. Toast for 1-2 minutes, stirring frequently, until the orzo is lightly golden and nutty.
- Pour in chicken broth and heavy cream. Add salt, pepper, and paprika if using. Stir well to combine and bring to a gentle simmer over medium heat.
- Once simmering, reduce heat to medium-low. Cook uncovered for 8 minutes, stirring occasionally, until the liquid begins to thicken and the orzo is mostly cooked through.
- Add broccoli florets to the skillet. Continue cooking for 4-5 minutes, stirring frequently, until the orzo is al dente and the broccoli is tender-crisp. Most of the liquid should be absorbed into a creamy sauce.
- Remove from heat. Gradually stir in freshly grated cheddar cheese, one handful at a time, until completely melted and the sauce is smooth and glossy.
- Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, thin with a splash of warm milk or broth.
- Serve immediately while hot and creamy. Garnish with fresh chopped parsley and extra cheese if desired.
Notes
- Always grate cheese fresh from a block for the smoothest melting. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Keep the heat at a gentle simmer, not a rolling boil, to prevent the cream from breaking.
- Stir frequently, especially in the last 5 minutes, to prevent the orzo from sticking to the bottom of the pan.
- Add cooked chicken, ham, or sausage to make this a heartier one-pot meal with protein.
- Leftovers keep in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.