Description
A comforting creamy orzo dish with broccoli and sharp cheddar cheese.
Ingredients
Scale
- 4 tablespoons unsalted butter (divided)
- 1 small yellow onion, small-diced
- 4 cloves minced garlic
- ½ cup shredded carrots
- 1 teaspoon Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth (plus more as needed)
- 2 cups chopped broccoli florets (about ½ inch)
- 1 cup half-and-half (plus more as needed)
- 2 ½ cups freshly shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a medium pot or deep skillet, melt 2 tablespoons of the butter over medium-high heat. Sauté the onions for about 5 minutes until softened.
- Add minced garlic, shredded carrots, and Italian seasoning, and cook for another 1 or 2 minutes until fragrant.
- Add the orzo pasta and stir for about 2 minutes, until it smells a bit nutty and fragrant. Stir in the chicken broth. Season with salt and pepper to taste. Bring to a simmer, cover and cook over low heat for 5 minutes.
- Then, add the chopped broccoli florets, cover again and cook for another 5-6 minutes until tender.
- Add the remaining 2 tablespoons of butter, as well as the half-and-half. Bring to a light simmer for just a few seconds. Note: When you uncover the pot, there should still be some broth leftover, which helps build the creaminess. If not, add an extra generous splash.
- Off the heat, stir in the shredded cheese until melted, creamy, and cheesy. If too thick, add more half-and-half as needed. Serve warm and enjoy!
Notes
- For extra creaminess, make sure to leave some broth until the end.
- This dish can be adapted using different vegetables or cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg