Description
Make this simple, creamy, one-pot orzo dish featuring broccoli and cheese. It cooks entirely in one pan for easy cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups fresh broccoli florets
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the orzo pasta, vegetable broth, water, salt, pepper, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Stir in the broccoli florets. Cover the pot again and cook for another 5 to 7 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the heavy cream, cheddar cheese, and Parmesan cheese until the mixture is smooth and creamy.
- Serve immediately.
Notes
- If you prefer a thicker sauce, cook uncovered for the last few minutes until the liquid reduces to your liking.
- You can substitute the cheddar cheese with Gruyère for a different flavor profile.
- Use pre-cut broccoli florets to save preparation time.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 4
- Protein: 22
- Cholesterol: 75