Creamy Broccoli Cheese Orzo

Creamy Broccoli Cheese Orzo: A One-Pot Wonder

When it comes to quick, comforting meals, few dishes check all the boxes like this Creamy Broccoli Cheese Orzo. Packed with tender broccoli, velvety cheese, and perfectly cooked orzo, this recipe is a delicious way to bring everyone to the table. Whether you’re cooking for a busy weeknight or need an easy side dish for a family gathering, this one-pot recipe is sure to impress.

What makes this dish truly special is how simple it is to prepare. Since everything cooks in one pot, you’ll save time on cleanup without sacrificing flavor. From the nutty aroma of toasted orzo to the rich, cheesy sauce, each step builds layers of irresistible taste. Plus, it’s an excellent way to sneak more vegetables into your meals without anyone complaining.

Because this recipe uses pantry staples like orzo, chicken or vegetable stock, and sharp cheddar cheese, you can whip it up anytime. While fresh broccoli is recommended for the best texture, frozen broccoli works in a pinch, making this recipe adaptable to what you have on hand. Moreover, the addition of Parmesan and cream gives it an elevated, restaurant-quality feel without the extra effort.

Another great thing about this dish is its versatility. You can serve it as a side for grilled chicken or salmon, or enjoy it as a hearty vegetarian main course. If you’re looking for a little something extra, try adding cooked bacon or shredded rotisserie chicken for a protein-packed twist.

In short, this Creamy Broccoli Cheese Orzo is a recipe you’ll return to again and again. It’s simple enough for beginner cooks yet satisfying for seasoned chefs, making it a perfect fit for anyone who loves wholesome, flavorful meals. Give it a try—you won’t be disappointed!

Recipe Yield: 6 servings

INGREDIENTS
1 ¾ cups uncooked orzo pasta
4 cups low-sodium chicken or vegetable stock
2 ½ cups broccoli florets, chopped into small pieces
1 ¾ cups shredded sharp cheddar cheese
¾ cup grated Parmesan cheese
¾ cup heavy cream
1 tbsp olive oil
3 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, minced
½ tsp lemon zest (optional, for brightness)
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp onion powder
2 tbsp fresh parsley, chopped (optional, for garnish)

INSTRUCTIONS
1. Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Once melted, add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
2. Toast the orzo: Add the orzo pasta to the pot and stir to coat in the butter mixture. Cook for 3–4 minutes, stirring frequently, until lightly golden and fragrant.
3. Add the liquid: Pour in the stock and stir to combine. Increase the heat to bring the mixture to a boil, then reduce to a simmer.
4. Cook the orzo and broccoli: After 6 minutes of simmering, stir in the chopped broccoli. Cover the pot and continue to cook for another 7–8 minutes, stirring occasionally, until the orzo is tender, the broccoli is bright green, and most of the liquid has been absorbed.
5. Add the cheeses and seasonings: Reduce the heat to low and stir in the shredded cheddar, Parmesan, heavy cream, lemon zest (if using), salt, black pepper, garlic powder, and onion powder. Mix thoroughly until the cheese is fully melted and the sauce becomes creamy and luscious.
6. Adjust consistency and serve: If the orzo seems too thick, gradually add a bit more stock or cream, stirring until the desired consistency is reached. Serve immediately, garnished with fresh parsley if desired.

Helpful Tips to Perfect This Recipe

• Use Fresh Broccoli for Maximum Flavor: While frozen broccoli works in a pinch, using fresh broccoli florets enhances the texture and flavor. Chop them into small, uniform pieces to ensure they cook evenly and blend seamlessly with the orzo.
• Don’t Skip Toasting the Orzo: Toasting the orzo before adding liquid adds a subtle, nutty flavor to the dish. Stir frequently during this step to prevent the pasta from burning and to evenly develop its golden color.
• Adjust the Consistency as Needed: Orzo absorbs liquid as it sits, so for a creamier texture, stir in an extra splash of stock or cream before serving. This keeps the dish silky and prevents it from becoming overly thick or dry.