Description
This creamy Broccoli Cheese Orzo is a comforting and easy-to-make dish combining tender orzo pasta, steamed broccoli florets, and a rich cheese sauce made from sharp cheddar and Parmesan. Perfect for a quick weeknight dinner, it balances flavors and textures for a satisfying meal.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 2 cups broccoli florets, steamed
Cheese Sauce
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup milk (or heavy cream for extra creaminess)
- 2 tbsp butter
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes. Drain and set aside.
- Steam the Broccoli: While the orzo cooks, steam the broccoli florets until tender, about 5-7 minutes. Set aside.
- Prepare the Cheese Sauce: In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the milk (or cream) and bring to a simmer.
- Melt the Cheeses: Stir in the shredded cheddar and grated Parmesan cheese, continuing to stir until the cheese is melted and the sauce is smooth.
- Combine Ingredients: Add the cooked orzo and steamed broccoli to the cheese sauce. Stir to coat evenly and cook for an additional 2-3 minutes to allow the flavors to blend.
- Season and Garnish: Season with salt, pepper, garlic powder, and onion powder to taste. Garnish with fresh chopped parsley and serve hot.
Notes
- You can substitute heavy cream for milk to make the dish richer and creamier.
- Fresh parsley adds a nice color contrast and a hint of freshness; feel free to omit if you prefer.
- Make sure not to overcook the broccoli; it should be tender but still slightly crisp for best texture.
- For a gluten-free option, substitute orzo with a gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
