Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups vegetable broth
- 4 cups broccoli florets, chopped
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 2: Add orzo pasta to the pot and stir to coat with the oil and onion mixture.
- Step 3: Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cover the pot and cook for 8-10 minutes, or until the orzo is almost tender.
- Step 4: Add chopped broccoli florets to the pot. Cover and cook for another 3-5 minutes, or until the broccoli is tender-crisp and the orzo is cooked through.
- Step 5: Remove the pot from heat and stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the orzo will absorb some sauce.
- For best reheating, add a splash of milk or broth to the orzo before microwaving to restore its creamy consistency.
- A sprinkle of toasted breadcrumbs and a dash of red pepper flakes adds a delightful crunch and subtle heat to each serving.
- Don't overcook the broccoli; it should have a slight bite to provide a textural contrast to the creamy orzo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American