Creamy orzo with broccoli, cheddar, and onion for a fast, flavorful vegetarian meal or side.
# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
→ Vegetables
02 - 2 cups broccoli florets, chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy and Cheese
05 - 1 1/2 cups sharp cheddar cheese, shredded
06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 1/4 cup heavy cream
→ Broth and Seasoning
09 - 2 cups vegetable broth
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika (optional)
13 - Pinch of red pepper flakes (optional)
# Directions:
01 - In a large saucepan, melt the unsalted butter over medium heat. Add the finely diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
02 - Add the orzo pasta and stir for 1 minute to lightly toast the grains.
03 - Pour in the vegetable broth and whole milk. Bring to a gentle simmer and cook, stirring frequently, for 7 to 8 minutes.
04 - Add the chopped broccoli florets, salt, black pepper, and smoked paprika to the saucepan. Continue simmering and stirring for an additional 5 to 7 minutes, until the orzo is al dente and most of the liquid is absorbed.
05 - Reduce the heat to low. Add the heavy cream and shredded sharp cheddar cheese. Stir until the cheese is fully melted and the mixture is creamy.
06 - Taste and adjust the salt and pepper as needed. Serve warm, garnished with extra cheddar cheese or a sprinkle of red pepper flakes if desired.
