Ingredients
Method
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until translucent.
- Stir in the minced garlic and garlic powder. Cook for 1 minute, stirring frequently to avoid burning.
Toast the Orzo:
- Add the orzo pasta to the pot and toast it for 1–2 minutes, stirring to coat it with the oil and aromatics.
Cook the Orzo and Broccoli:
- Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to a simmer and add the broccoli florets.
- Cover the pot and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Make it Creamy:
- Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until the mixture is creamy and the cheese is melted.
Season and Serve:
- Season with salt and pepper to taste. For an extra touch, garnish with freshly ground black pepper and additional cheddar cheese.
- Serve warm and enjoy!
Notes
- Broccoli: Use fresh broccoli for a firmer texture, or frozen broccoli for convenience. If using frozen, thaw it slightly before adding to the pot.
- Cheese: Sharp cheddar provides the boldest flavor, but feel free to mix in other cheeses like Parmesan or Gouda.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or cream to restore the creamy texture.
- Customizations: Add cooked chicken, crispy bacon, or sautéed mushrooms for a heartier meal.