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Creamy One-Pot Broccoli Cheddar Orzo

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A creamy and comforting one-pot broccoli cheddar orzo made with tender pasta, fresh broccoli, and melted cheddar cheese. This easy dish comes together quickly with minimal cleanup and delivers rich, cheesy flavor in every bite.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups vegetable broth or chicken broth
  • 1/2 cup milk
  • 2 cups fresh broccoli florets, chopped small
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until softened, about 3–4 minutes.
  3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  4. Add the orzo and toast for about 1 minute, stirring constantly.
  5. Pour in the broth and milk, stirring to combine.
  6. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally to prevent sticking.
  7. Add the chopped broccoli during the last 4–5 minutes of cooking and continue simmering until tender.
  8. Once the orzo is soft and most of the liquid is absorbed, reduce heat to low.
  9. Stir in the shredded cheddar and parmesan cheese until melted and creamy.
  10. Season with salt, black pepper, and paprika if desired. Let sit for a few minutes to thicken before serving.

Notes

  • Add cooked shredded chicken for extra protein.
  • Sprinkle red pepper flakes for a touch of heat.
  • Stir in a spoonful of cream cheese for extra richness.
  • Add sautéed mushrooms for deeper flavor.
  • Use frozen broccoli if needed and allow a few extra minutes to cook.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Add a splash of milk or broth when reheating to restore creaminess.

Nutrition

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