Creamy orzo, sharp cheddar, and fresh broccoli come together in this quick and easy one-pot meal. A cozy dinner in under 40 minutes!
Do you ever have one of those days where everything feels just a little too much? That’s exactly how I felt the first time I made this One Pot Broccoli Cheese Orzo. I’d been juggling a chaotic workday, a last-minute grocery run, and that looming question—what’s for dinner?
Standing in my kitchen, I spotted a block of sharp cheddar and a bag of orzo staring back at me. In the fridge, a lonely head of broccoli seemed to whisper, “Use me before it’s too late.” It was like the universe conspired to create this recipe.
That first bite? Pure magic. Creamy, cheesy, and packed with flavor, it felt like a hug in a bowl. Now, it’s become my go-to comfort meal, and I can’t wait for you to try it.
Why You’ll Love This One Pot Broccoli Cheese Orzo Recipe?
Let’s be honest—this dish hits all the right notes:
- Easy Cleanup: It’s one pot. That’s it. No mountain of dishes to tackle after dinner.
- Fast: From chopping to serving, you’re looking at under 40 minutes.
- Family-Friendly: Even the pickiest eaters will gobble up the cheesy goodness (yes, broccoli included).
- Customizable: Want to add chicken? Swap the cheese? It’s your world—this recipe is just living in it.
Ingredient Notes:
This dish keeps it simple, but every ingredient pulls its weight. Here’s the breakdown:
- Sharp Cheddar Cheese: The MVP. Go for freshly shredded—it melts better and tastes bolder.
- Broccoli: Fresh is ideal, but frozen works in a pinch. Just thaw it out beforehand.
- Orzo: Tiny pasta that soaks up all the flavors. Think of it as risotto without the hassle.
- Garlic and Onion: The classic flavor duo. They add depth and aroma to the dish.
- Ground Mustard: A subtle zing that elevates the cheese sauce. Don’t skip this secret weapon!
- Cayenne Pepper: Optional, but if you’re into a little heat, it’s a game-changer.
How To Make One Pot Broccoli Cheese Orzo?
This recipe is as easy as it gets. Seriously, if you can chop veggies and stir a pot, you’ve got this.
Step 1: Prep the Ingredients
Start by shredding your cheddar, chopping the broccoli into florets, and dicing the onion and garlic. Prep everything first—it makes the process so much smoother.
Step 2: Sauté the Veggies
Heat olive oil in a large pot and toss in the onion and broccoli stems. Add salt and pepper, then cook until the onions are soft and the stems start to get tender.
Step 3: Add the Broccoli Florets
Toss in the florets along with the mustard and cayenne (if you’re feeling bold). Stir until everything’s coated, and the broccoli turns a vibrant green.
Step 4: Toast the Orzo
Add the garlic and orzo to the pot, stirring constantly for about a minute. The orzo gets a light toasty flavor, which makes all the difference.
Step 5: Simmer to Perfection
Pour in the broth, scrape up any browned bits, and bring it to a boil. Reduce the heat and let it simmer until the orzo is tender and most of the liquid is absorbed. Stir every now and then to keep things from sticking.
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Step 6: Add the Cream and Cheese
Stir in the milk, butter, and shredded cheese. Mix until everything melts into a creamy, dreamy sauce.
Step 7: Rest and Serve
Let the dish sit for a few minutes to thicken up, then grab a bowl and dig in. It’s that simple!
Storage Options:
Got leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 3 days. Reheat with a splash of milk to bring back the creaminess.
- Freezer: This one doesn’t freeze well because of the cheese, but honestly, it’s so good you won’t have any left to freeze.
Variations and Substitutions:
Want to shake things up? Here are a few ideas:
- Add Protein: Stir in cooked chicken, crispy bacon, or even shrimp.
- Try a Different Cheese: Parmesan, Gruyère, or even a smoky Gouda would be amazing.
- Switch the Veggies: Spinach, peas, or cauliflower make great substitutes for broccoli.
- Go Gluten-Free: Use gluten-free orzo or rice instead.
What to Serve with One Pot Broccoli Cheese Orzo?
While this dish is amazing on its own, it pairs beautifully with:
- A Simple Salad: Something crisp and tangy to balance the richness.
- Garlic Bread: Because more carbs are always a good idea.
- Grilled Protein: Chicken, salmon, or even a steak if you’re feeling fancy.
Frequently Asked Questions:
Can I use frozen broccoli?
Yes! Just thaw and drain it well before adding it to the pot.
Is this dish vegetarian?
It can be—just use vegetable broth instead of chicken broth.
Can I make it ahead?
It’s best fresh, but you can prep the veggies and shred the cheese in advance to save time.
There you have it—One Pot Broccoli Cheese Orzo, your new weeknight favorite. It’s creamy, comforting, and ridiculously easy to make. Give it a try, and let me know how it turns out. I’d love to hear your twists on it too!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
One Pot Broccoli Cheese Orzo
Ingredients
- Sharp Cheddar Cheese: 8 ounces finely shredded (approximately 2 cups)
- Fresh Broccoli Crowns: 1 pound florets separated and stems diced
- Yellow Onion: 1 large finely diced
- Garlic: 6 cloves minced
- Olive Oil: 2 tablespoons
- Kosher Salt: 1 3/4 teaspoons divided
- Black Pepper: 1/2 teaspoon divided
- Dry Ground Mustard: 1 1/2 teaspoons
- Ground Cayenne Pepper: 1/8 teaspoon optional
- Dried Orzo Pasta: 1 pound
- Low-Sodium Vegetable or Chicken Broth: 1 carton 32 ounces
- Milk: 1 cup whole or 2%
- Unsalted Butter: 2 tablespoons
Instructions
Prepare Ingredients
- Begin by shredding 8 ounces of sharp cheddar cheese into approximately 2 packed cups using the smaller holes of a box grater. Separate the broccoli crowns into florets (1 to 1 1/2-inch pieces) and dice the stems into 1/4 to 1/2-inch pieces. Finely dice the onion and mince the garlic cloves.
Sauté the Vegetables
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced onion, broccoli stems, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until the onions become translucent and the broccoli stems begin to soften.
Add Broccoli Florets and Seasonings
- Incorporate the broccoli florets into the pot along with the remaining 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, dry ground mustard, and optional cayenne pepper. Stir well and cook for an additional 3-5 minutes until the florets turn a vibrant green.
Toast the Orzo
- Stir in the minced garlic, allowing it to cook for 30 seconds until fragrant. Add the dried orzo pasta, stirring continuously for 1 minute to lightly toast the pasta.
Simmer the Orzo
- Pour the broth into the pot, scraping up any browned bits from the bottom. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cook for 6-8 minutes, stirring frequently to prevent sticking, until the orzo is nearly al dente and most of the liquid has been absorbed.
Add Milk and Cheese
- Stir in 1 cup of milk and continue to simmer for 1 minute until the orzo reaches an al dente texture and the mixture remains saucy. Remove the pot from heat, then incorporate 2 tablespoons of butter and the shredded cheddar cheese. Stir until the cheese and butter have melted, creating a glossy, creamy sauce.
Serve
- Let the dish rest for 5 minutes to thicken slightly. Serve warm for the best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
