Broccoli Cheddar Orzo
This creamy broccoli cheddar orzo is the ultimate side dish for any meal! It's loaded with tender pasta, broccoli, carrots, onions, and plenty of cheese.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 1/2 cup onion, finely chopped
- 1/2 cup carrots, shredded
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup whole milk
- 1 1/2 cups fresh broccoli florets, finely chopped
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
- 1
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and translucent. Stir in the shredded carrots and cook for an additional 1-2 minutes, allowing them to soften slightly.
- 2
Add the orzo to the pan and stir frequently for 2-3 minutes, until lightly toasted. This helps to enhance the flavor. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 3
Pour in the chicken or vegetable broth, and add the Dijon mustard (if using), salt, and pepper. Stir to combine. Bring the broth to a simmer, then let it cook for about 3-5 minutes, allowing the orzo to absorb some of the liquid and become tender.
- 4
Add the chopped broccoli to the pan and stir. Pour in the milk and stir to combine everything. Continue to cook for another 3-5 minutes, stirring occasionally, until the orzo is fully cooked and the broccoli is tender. If the mixture gets too thick, add a bit more milk or broth to reach your desired consistency.
- 5
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese. Mix until the cheese is fully melted and the dish is creamy. Taste and adjust seasoning if needed.
- 6
Remove the pan from heat and let it sit for 2-3 minutes to thicken slightly. Garnish with fresh parsley, if desired, and serve immediately.