You guys are obsessed with my Broccoli Cheddar soup, and I know you love a good orzo recipe. So this simple, one-pot, ready-in-30-minute Broccoli Cheddar Orzo was a no-brainer!
The Secret Behind That Silky Cheddar Goodness
Secret Ingredient! Stirring the butter in at the end melts in with the cheese and gives the orzo a silky, velvety finish!
Half & Half Timing: Adding the Half & Half at the right time keeps it from breaking down and keeps the sauce creamy and smooth.
One Pot Win! Fast, dependable, and ready in about thirty minutes with no extra dishes.
Broccoli Cheddar Orzo Ingredients
Cheddar: I love using sharp cheddar for its bold, cheesy flavor. Mild, medium, or white cheddar will work too. Shred fresh from the block for the best melting and flavor.
Butter: I like stirring in a pat of butter at the end with the cheese, my secret for extra velvety, creamy broccoli cheddar orzo.
Chopped Broccoli: Keep your broccoli into smaller pieces so they cook evenly, and you get some in every bite.
How to Make Broccoli Cheddar Orzo
I could not believe how good this cheesy broccoli orzo turned out! It isperfect on a busy weeknight! It would be the perfect side dish with some grilled chicken and 1-hour rolls.
Cook Veggies: Heat olive oil in a large pot over medium heat, and add diced onion. Sauté until the onions begin to turn translucent, about 5 minutes. Add shredded carrots and minced garlic, and season with salt and black pepper to taste, then cook for an additional 2-3 minutes.
Add Orzo & Broth: Stir in the dried orzo and cook for 1 minute, lightly toasting. Add chicken broth and bring to a simmer. Let simmer for 5 minutes, stirring occasionally.
Add Broccoli & Half and Half: Add broccoli florets and half-and-half, then simmer for another 5-6 minutes, stirring occasionally, until the orzo is tender.
Add Butter & Cheese: Once the orzo is tender, turn off the heat and add butter and shredded sharp cheddar cheese. Stir broccoli cheddar orzo until the butter and cheese are melted.
Alyssa’s Pro Tip
Orzo Pasta: Orzo is a small rice-shaped pasta. Stir often to keep it moving, it cooks quickly. Aim for al dente, tender but still firm to the bite.
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Broccoli Cheddar Orzo
Creamy broccoli cheddar orzo made in one pot with tender veggies, melty cheese, and cozy flavors in every bite.
Heat 2 tablespoons olive oil in a large pot over medium heat, and add 1 cup diced onion. Cook until the onions begin to turn translucent, about 5 minutes. Add ½ cup shredded carrots and 2 teaspoons minced garlic, and season with salt and pepper to taste. Cook for an additional 2-3 minutes.
Stir in 1 cup dried orzo and cook to toast lightly for about 1 minute. Add 2 cups chicken broth and bring to a simmer. Let simmer for 5 minutes, stirring occasionally.
Add 3 cups broccoli florets and ¾ cup half and half and simmer for another 5-6 minutes, stirring occasionally, until the orzo is tender.
Once the orzo is tender, turn off the heat and add 1 tablespoon butter and 1 ½ cups shredded sharp cheddar cheese. Stir until the butter and cheese are melted.
Notes
Storage & Reheating Instructions
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm on the stovetop or in the microwave until heated through. Add a splash of chicken broth or milk to loosen the sauce if it thickens.
Freezing: I don’t recommend freezing this dish. The cream sauce will separate, and the pasta will turn mushy.
