This One Pot Broccoli Cheese Orzo is the ultimate comfort food that brings together sharp cheddar cheese, tender broccoli, and creamy orzo pasta in one pot for an easy, satisfying meal. Ideal for busy weeknights, this dish is quick to prepare, packed with flavor, and easy to clean up!
Why You’ll Love This Recipe
If you’re craving a dish that’s creamy, cheesy, and full of flavor, this One Pot Broccoli Cheese Orzo is a winner. The combination of sharp cheddar, tender broccoli, and comforting orzo pasta creates a dish that feels indulgent without being complicated. The best part? Everything cooks in one pot, making cleanup a breeze. It’s the perfect weeknight meal that satisfies your taste buds and makes you feel cozy at the same time!
Ingredients
- 8 ounces sharp cheddar cheese, finely shredded (approximately 2 cups)
- 1 pound fresh broccoli crowns
- 1 large yellow onion
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ¾ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 ½ teaspoons dry ground mustard
- ⅛ teaspoon ground cayenne pepper (optional)
- 1 pound dried orzo pasta
- 1 carton (32 ounces) low-sodium vegetable or chicken broth (approximately 4 cups)
- 1 cup whole or 2% milk
- 2 tablespoons unsalted butter
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare Cheese and Broccoli:
Grate the sharp cheddar cheese using the small holes of a box grater. Separate the broccoli crowns into florets (about 1 to 1 ½-inch pieces) and dice the stems into ¼ to ½-inch pieces.
Chop Aromatics:
Finely chop the onion (about 2 cups) and add to a medium bowl with the diced broccoli stems. Mince garlic cloves to yield about 4 teaspoons.
Sauté Vegetables:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, broccoli stems, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent and the stems are nearly tender (5-7 minutes).
Cook Broccoli Florets:
Add the broccoli florets to the pot with the remaining ¾ teaspoon kosher salt, ¼ teaspoon black pepper, ground mustard, and cayenne pepper (if using). Stir well and cook until the florets are vibrant green (about 3-5 minutes).
Add Garlic and Orzo:
Stir in minced garlic and cook for 30 seconds until fragrant. Add the orzo pasta and stir constantly, toasting slightly for about 1 minute.
Deglaze and Simmer:
Pour in the broth, stirring to deglaze the pan and scrape up any browned bits. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Stir every minute, cooking until the orzo is almost al dente and most of the liquid is absorbed but still glossy (6-8 minutes).
Final Additions:
Stir in the milk and simmer for 1 minute until the orzo is al dente and saucy. Remove from heat, then stir in the butter and shredded cheddar until melted and glossy.
Rest and Serve:
Let the dish rest for 5 minutes to thicken. Serve warm and enjoy the cheesy, creamy goodness!
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Each serving has approximately 400 kcal.
Variations
- Add protein: If you want to make this dish more filling, consider adding cooked chicken.
- Swap the cheese: You can use mozzarella, gouda, or any cheese you prefer in place of sharp cheddar for a different flavor.
- Make it vegan: Replace the cheddar with a dairy-free cheese alternative and use plant-based butter and milk.
- Spice it up: Increase the cayenne pepper or add red pepper flakes for an extra kick.
Storage/Reheating
Store any leftover broccoli cheese orzo in an airtight container in the fridge for up to 3 days. To reheat, simply heat in the microwave or on the stove over low heat with a splash of milk to restore the creamy texture.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it well before adding it to the pot.
2. Can I make this dish ahead of time?
Yes, you can prepare it ahead and store it in the fridge. Reheat with a little milk to bring back its creamy texture.
3. Can I use whole wheat orzo?
Yes, whole wheat orzo will work fine, though it may alter the texture slightly and take a little longer to cook.
4. How can I make this dish spicier?
Add more cayenne pepper or red pepper flakes to increase the heat level to your liking.
5. Is this dish vegetarian?
Yes, the recipe is vegetarian, but you can add meat if desired.
6. Can I use a different type of pasta?
While orzo is ideal for this dish, you can substitute it with other small pasta like ditalini or small shells.
7. Can I make this dish gluten-free?
You can use gluten-free orzo or any small gluten-free pasta to make this dish gluten-free.
8. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
9. Can I add more vegetables?
Yes, you can add other veggies like spinach, peas, or even bell peppers for extra flavor and nutrition.
10. Can I use a different kind of cheese?
Absolutely! Try using mozzarella, gouda, or even a sharp parmesan for different flavors.
Conclusion
This One Pot Broccoli Cheese Orzo is the epitome of comfort food. It’s creamy, cheesy, and packed with vibrant broccoli. Whether you’re looking for an easy weeknight dinner or a cozy meal to enjoy with loved ones, this dish fits the bill perfectly. With its minimal ingredients, quick prep time, and delicious results, it’s sure to become a family favorite!
One Pot Broccoli Cheese Orzo
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This One Pot Broccoli Cheese Orzo is a delicious and easy comfort food dish that combines sharp cheddar cheese, tender broccoli, and creamy orzo pasta in a single pot. Perfect for busy weeknights, this recipe is packed with flavor and requires minimal cleanup. A satisfying and cozy meal that is both indulgent and simple to make!
Ingredients
Ingredients:
- 8 ounces sharp cheddar cheese, finely shredded (about 2 cups)
- 1 pound fresh broccoli crowns
- 1 large yellow onion
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ¾ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 ½ teaspoons dry ground mustard
- ⅛ teaspoon ground cayenne pepper (optional)
- 1 pound dried orzo pasta
- 1 carton (32 ounces) low-sodium vegetable or chicken broth (about 4 cups)
- 1 cup whole or 2% milk
- 2 tablespoons unsalted butter
Instructions
Instructions:
- Prepare Cheese and Broccoli: Grate the sharp cheddar cheese and cut broccoli into florets and diced stems.
- Chop Aromatics: Finely chop the onion and add to a medium bowl with diced broccoli stems. Mince garlic cloves.
- Sauté Vegetables: Heat olive oil in a large pot. Add onion, broccoli stems, salt, and pepper. Cook until onion is translucent and stems are nearly tender (5-7 minutes).
- Cook Broccoli Florets: Add broccoli florets, remaining salt, pepper, ground mustard, and cayenne pepper (optional). Stir and cook until the florets are vibrant (3-5 minutes).
- Add Garlic and Orzo: Stir in garlic, cook for 30 seconds, then add orzo. Stir and toast for 1 minute.
- Deglaze and Simmer: Add broth, stir to deglaze the pan, and bring to a boil. Lower heat and simmer for 6-8 minutes, stirring frequently until orzo is nearly al dente and most liquid is absorbed.
- Final Additions: Stir in milk and simmer for 1 minute until orzo is al dente. Remove from heat, and stir in butter and cheddar cheese until melted and glossy.
- Rest and Serve: Let sit for 5 minutes to thicken. Serve warm and enjoy!
Notes
- Substitute cheese with mozzarella or gouda for a different flavor.
- Make it vegan by using dairy-free cheese and plant-based butter and milk.
- Spice it up with extra cayenne pepper or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
