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A rustic bowl filled with creamy broccoli cheddar orzo, garnished with fresh parsley, surrounded by tomatoes.

Creamy One-Pot Broccoli Cheese Orzo

A comforting and quick one-pot meal, this creamy broccoli cheese orzo is packed with flavor and comes together easily for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 2 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 cup Orzo pasta uncooked
  • 1 cup Milk whole or 2%
  • 3 cups Broccoli florets fresh or frozen
  • 1.5 cups Sharp cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground
  • Pinch Red pepper flakes optional

Equipment

  • Large pot with lid
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  2. Pour in the vegetable broth and milk. Add the uncooked orzo pasta, salt, and black pepper. Stir well to combine.
  3. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The orzo should be mostly cooked and most of the liquid absorbed.
  4. Uncover the pot. Stir in the broccoli florets. Cover again and continue to cook for another 5-7 minutes, or until the broccoli is tender-crisp and the orzo is fully cooked and creamy. If using frozen broccoli, it might take a minute or two longer.
  5. Remove the pot from the heat. Stir in the shredded cheddar cheese and grated Parmesan cheese until completely melted and smooth. If the mixture seems too thick, add a splash more milk or broth until desired consistency is reached.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with an optional pinch of red pepper flakes.

Notes

For an extra boost of protein, you can stir in cooked shredded chicken at the end. If you prefer a thinner sauce, add an additional 1/4 cup of milk or broth when stirring in the cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or broth to loosen if needed.