Go Back
To make this easy dish, you need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup broccoli florets, fresh or frozen - 1 cup shredded sharp cheddar cheese, preferably aged - 1 small onion, diced finely - 2 cloves garlic, minced - 1 tablespoon extra virgin olive oil - 1 teaspoon Dijon mustard - Salt and freshly ground black pepper, to taste - 1/4 cup heavy cream (or a plant-based alternative for a lighter option) These ingredients work together to create a creamy and flavorful meal. The orzo pasta is the star, soaking up all the delicious flavors. The broccoli adds a nice crunch and bright color. You can enhance the taste of your orzo with: - A pinch of red pepper flakes for an added kick This adds a subtle heat, making the dish even more interesting. Adjust the amount based on your spice preference. If you have special dietary needs, consider these swaps: - Use gluten-free orzo for a gluten-free option. - Swap heavy cream for a plant-based cream to make it dairy-free. - Choose nutritional yeast instead of cheese for a vegan twist. These substitutions keep the dish tasty while meeting your dietary needs. Enjoy customizing this recipe to fit your lifestyle! {{ingredient_image_2}} Start by heating olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook it for about 3-4 minutes. The onion should turn soft and clear. Next, add the minced garlic. Stir it for one minute until it smells good, but don’t let it brown. Add the orzo pasta to the pot. Toast it lightly for 2 minutes. Stir often to get even toasting. This step makes the orzo taste better. Now, pour in the vegetable broth. Turn up the heat to bring it to a boil. Once it boils, lower the heat to a gentle simmer. Add the broccoli florets and cover the pot. Cook for 8-10 minutes. Stir occasionally until the orzo is tender and has soaked up most of the broth. When the orzo is just right, mix in the shredded cheddar cheese. Add the Dijon mustard and heavy cream. Stir until the cheese melts and everything blends into a creamy sauce. Taste it! You can add salt, black pepper, and even red pepper flakes if you like some heat. If it’s too thick, pour in a little more broth or cream to adjust. Let it sit for 2 minutes off the heat. This helps the dish thicken a bit more. Serve warm, and enjoy your meal! Toasting orzo is simple and fun. Heat your pot on medium. Add olive oil, then the orzo. Stir it often for about two minutes. You want a light golden color. This step adds nice flavor to the dish. It brings out the nutty taste in the orzo. Don’t rush this step; it makes a big difference. Good seasoning can change everything. Start with salt and pepper. Add them at different stages. When you add the broth, toss in some salt. This helps the orzo soak up the flavor. After mixing in cheese, taste it again. If it needs more, add a pinch. For a little heat, consider a pinch of red pepper flakes. They give a nice kick. Creaminess is key in this dish. Use heavy cream for the best texture. Stir it in after the orzo is cooked. It will help the cheese melt better. If you want a lighter dish, try a plant-based cream. If it feels too thick, add a bit of broth. This keeps your orzo smooth and easy to eat. Pro Tips Use Fresh Broccoli: Fresh broccoli florets will provide a better texture and flavor compared to frozen. If using frozen, make sure they are thawed and drained well before adding them to the dish. Cheese Variations: Experiment with different types of cheese such as gouda or fontina for a unique twist. A mix of cheeses can create a more complex flavor profile. Make it Vegan: For a vegan version, use plant-based cheese and cream, and ensure the vegetable broth is free from animal products. This keeps the dish creamy without dairy. Leftover Magic: This dish reheats wonderfully, making it an excellent option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. {{image_4}} You can add chicken or tofu for extra protein. If you like chicken, use cooked, diced pieces. You can stir them in during the last few minutes of cooking. If you prefer tofu, use firm tofu. Dice it and sauté it with the onion. This gives a nice texture and flavor to the dish. For a vegetarian option, just skip the chicken. The recipe is already vegetarian with cheese and cream. To make it vegan, use plant-based cheese and a non-dairy cream. You can also use vegetable broth. This keeps the dish creamy and delicious without dairy. You can make this dish more exciting with herbs and spices. Fresh herbs like basil or thyme work well. Add them at the end for a fresh taste. For a bit of heat, try red pepper flakes or chili powder. You can also add garlic powder or onion powder for more flavor. Experimenting with these can change the whole dish! To keep your One-Pot Broccoli Cheddar Orzo fresh, let it cool first. Then, place it in an airtight container. It will last in the fridge for about 3 to 5 days. Make sure to label the container with the date. This step helps you track how long it has been stored. When you are ready to enjoy leftovers, reheat gently. You can use a microwave or a pot on the stove. If using a microwave, heat in 30-second intervals. Stir between each interval to ensure even warming. On the stove, add a splash of vegetable broth or cream. This helps restore the creamy texture. You can freeze One-Pot Broccoli Cheddar Orzo, but it may change texture. To freeze, let it cool and store it in freezer-safe containers. It will keep well for about 2 to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it gently, adding a bit of liquid to help with creaminess. Yes, you can make this dish ahead of time. Prepare it fully, let it cool, and store it in the fridge. It stays fresh for about three days. When you are ready to eat, just reheat it on the stove. Add a splash of broth or cream to keep it creamy. To make One-Pot Broccoli Cheddar Orzo gluten-free, swap the orzo with gluten-free pasta. You can find orzo made from rice or quinoa. Check the vegetable broth label to ensure it's gluten-free. This way, you still enjoy the same creamy taste without gluten. This dish pairs well with simple sides. Here are some ideas: - A light salad with lemon vinaigrette - Garlic bread for a crunchy side - Steamed vegetables for added nutrition - Grilled chicken or shrimp for extra protein These sides enhance the meal and add variety to your dinner. In this post, we explored the tasty world of One-Pot Broccoli Cheddar Orzo. We covered key ingredients, how to cook them, and fun variations. You can add protein or change flavors to suit your needs. Remember to store leftovers right for the best taste later. This dish is simple and flexible, making it perfect for everyone. Enjoy making this comforting meal whenever you want!

One-Pot Broccoli Cheddar Orzo

A creamy and comforting one-pot dish featuring orzo pasta, broccoli, and sharp cheddar cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup broccoli florets, fresh or frozen
  • 1 cup shredded sharp cheddar cheese, preferably aged
  • 1 small onion, diced finely
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • to taste Salt and freshly ground black pepper
  • 0.25 cup heavy cream (or a plant-based alternative)
  • a pinch red pepper flakes (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for approximately 3-4 minutes, or until the onion is soft and translucent.
  • Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning. The garlic should be fragrant but not browned.
  • Incorporate the orzo pasta into the pot, toasting it lightly for about 2 minutes. Stir frequently to ensure even toasting, which enhances the flavor of the orzo.
  • Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Add the broccoli florets, then cover and cook for about 8-10 minutes. Stir occasionally until the orzo is al dente and has absorbed most of the liquid.
  • When the orzo is cooked to your liking, mix in the shredded cheddar cheese, Dijon mustard, and heavy cream, stirring until the cheese is fully melted and the ingredients are well combined into a creamy sauce.
  • Taste the dish and season with salt, black pepper, and optional red pepper flakes to your preference. If the mixture appears too thick, add a splash of vegetable broth or cream to achieve your desired consistency.
  • Remove the pot from heat and allow it to sit for 2 minutes, which will help the dish thicken slightly. Serve warm and enjoy!

Notes

Serve in deep bowls topped with additional cheddar and parsley.
Keyword broccoli, cheddar, one-pot, orzo, pasta