You guys are obsessed with my broccoli cheddar soup, and I know you love a good orzo recipe. So this is Simple and can be cooked in one pot within 30 minutes Broccoli Cheddar Orzo was a no-brainer!
The secret behind the benefits of silky cheddar cheese
- Secret ingredient! Stirring in the butter at the end will help melt the cheese and give your orzo a soft, velvety finish!
- Half-and-Half Timing: Adding half-and-half at the right time will keep the sauce creamy and smooth without breaking down.
- One pot win! It’s fast and reliable and is ready in about 30 minutes without any additional cooking.
Broccoli Cheddar Orzo Ingredients
- Cheddar: I love using sharp cheddar cheese for its bold, cheesy flavor. Mild, medium, and white cheddar cheese also work. Cut fresh from the block for the best meltiness and flavor.
- butter: I like to pat and stir the butter in at the end with the cheese, which is the secret to a smoother, creamier broccoli cheddar orzo.
- Chopped broccoli: Store broccoli in small pieces to ensure it cooks evenly. You can take a little bit with each bite.
How to Make Broccoli Cheddar Orzo
I couldn’t believe how delicious this cheesy broccoli orzo was! Perfect for busy weeknights! This would be the perfect side dish for grilled chicken and hour-long rolls.
- Vegetable dishes: Heat the olive oil in a large pot over medium heat and add the chopped onion. Sauté until the onions begin to turn translucent, about 5 minutes. Add finely chopped carrots and minced garlic, season with salt and pepper, and cook for another 2 to 3 minutes.
- Add Orzo & Broth: Add the dried orzo and cook, toasting lightly, for 1 minute. Add chicken broth and boil. Boil for 5 minutes, stirring occasionally.
- Add Broccoli & Half & Half: Add the broccoli florets and half-and-half, then cook, stirring occasionally, until the orzo is tender, 5 to 6 minutes more.
- Add Butter & Cheese: Once the orzo is tender, remove from the heat and add the butter and shredded cheddar cheese. Stir in broccoli cheddar orzo until butter and cheese are melted.
Alyssa’s Expert Tips
Barley Pasta: Orzo is a small rice-shaped pasta. If you stir frequently to keep it moving, it will cook faster. Aim for al dente, which is soft but still firm to the bite.
broccoli cheddar barley
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ingredient
- 2 tablespoon olive oil
- 1 cup diced onion About half a large onion
- ½ cup finely chopped carrots
- 2 teaspoon Minced garlic About 2 cloves
- salt and pepper to taste
- 1 cup dried orzo
- 2 cup chicken broth
- 3 cup broccoli florets
- ⅔ cup half and half
- 1 tablespoon butter
- 1 ½ cup Shredded sharp cheddar cheese
guideline
-
heat 2 tablespoons of olive oil Place in a large pot and bring to a boil over medium heat. 1 cup finely chopped onion. Cook until the onions begin to turn translucent, about 5 minutes. add ½ cup finely chopped carrots and 2 teaspoons minced garlicAnd then season it salt and pepper to taste. Cook for 2-3 minutes more.
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Please stir 1 cup dried orzo Cook until slightly toasted, about 1 minute. add 2 cups chicken broth And boil. Boil for 5 minutes, stirring occasionally.
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add 3 cups broccoli florets and ½ cup half and half Cook, stirring occasionally, until orzo is tender, 5 to 6 minutes more.
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Once the orzo is soft, remove from heat and add. 1 tablespoon butter and 1 ½ cups shredded sharp cheddar cheese. Stir until butter and cheese are melted.
memo
- save: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat on the stovetop or in the microwave until cooked through. Once the sauce has thickened, add more chicken broth or milk to thicken the sauce.
- freezing: I do not recommend freezing this dish. The cream sauce will separate and the pasta will become mushy.
nutrition
More Orzo Recipes
If you love this Broccoli Cheddar Cheese Orzo as much as I do, you’ll want to try some of my other orzo favorites too!
dinner
Lemon Parmesan Garlic Orzo with Asparagus
15 minutes
dinner
mushroom orzo
45 minutes
soup
Lemon Chicken Orzo Soup
38 minutes
dinner
Tuscan Chicken Orzo Bake
55 minutes
