Broccoli Cheddar Orzo

If you know our recipes, you know we’re famous for our one pot orzo meals. This Broccoli Cheddar Orzo will knock your socks off! We use a secret ingredient to opt for the ultimate creaminess, and the combination of broccoli and cheddar is a classic comfort flavor. You’ll be sure to add this to your weekly rotation!

overhead view of broccoli cheddar orzo in dish

Cheesy Orzo Recipe

This Broccoli Cheddar Orzo recipe is super easy and very cheesy. The ultimate comfort dish. My husband had not 1, not 2, but 3 servings of it! It reheats beautifully and tastes just as good the next day.

Ingredients to make Broccoli Cheddar Orzo

  • Butter: To sauté the vegetables.
  • Onion: Finely diced.
  • Broccoli: I buy precut florets to save time but you can use a full head (and the stem!), too.
  • Carrots: I cut them into fine pieces but grated works well.
  • Garlic: I prefer granulated for better flavor dispersement.
  • Salt/Pepper: Use to your liking, but keep in mind to use a light hand with using salted butter.
  • Orzo: Trader Joes sells it for inexpensive.
  • Chicken Broth: Water will work in a pinch but broth allows for better flavor.
  • Evaporated Milk: Our secret ingredient. This gives such a rich creamy flavor and won’t curdle like milk does.
  • Cheddar Cheese: Shred your own for the best result. Read about why here.
sautéing onion broccoli and carrots in a pan

Making Broccoli Orzo

  • The first step to making Broccoli Orzo with Cheese is to preheat a skillet (with a lid) on medium heat.
  • Next, add salted butter, broccoli, onion, and carrots with granulated garlic.
  • Saute the vegetables for about 4 minutes, until tender.

Once the onion is just starting to become translucent, add in the orzo and sauté it with the vegetables. This helps give the orzo a toasted, nutty flavor. It’s a technique we use in almost all of our one pan orzo dinners that really gives them the best flavor!

The Trick to Creamy Orzo

Once the orzo is lightly toasted, it’s time to add our liquid mixture. We use half chicken broth, half evaporated milk. This is my absolute favorite trick to getting the best creamy orzo! We use this method in our Creamy Mushroom Orzo recipe, too.

Evaporated Milk for Creamy Pasta Dishes

  • It won’t curdle as easily as a refrigerated dairy product.
  • It gives richness without being overpowering.
  • Less fat and calories, same result.
  • Convenience: Keep a few cans in your pantry for easy cream pasta.

Once the evaporated milk and chicken broth mixture has been poured into the pan, reduce the heat to low. You’ll want to stir it occasionally as the dairy in the milk can stick to a warm pan.

adding cheese to orzo dish

Shredding Cheese for Cheesy Orzo

Once the orzo has mostly absorbed the entirety of the broth mixture, remove from heat, and sprinkle hand shredded cheddar cheese on top. Place the lid on the pan, and allow for the cheddar cheese to melt before stirring.

We really stress that for this recipe, using a block of cheese and hand shredding it will give you the best results. You want that ooey gooey cheesy texture! Pre shredded cheese has an anti coagulant on it that prevents it from really getting melty and delicious.

wooden spoon holding spoonful of broccoli cheddar orzo

Serving & Storing Broccoli Cheddar Orzo

Once the orzo has been stirred, it’s time to eat! I’ve served this as a main course but it also works great as a side dish alongside some chicken thighs.

If you have leftovers, simply store them in a lidded container after it’s cooled. It will last up to 3 days in the refrigerator. To reheat, add 1 tbsp of water or chicken broth, and microwave in 30 second intervals (stirring in-between) until warmed throughout.

lifting a forkful of broccoli cheddar orzo

More Recipes with Orzo

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Tag us @GigglingFork on Instagram or use #GigglingFork. We love to see your recipes!

Cheers to easy, healthy meals! – Rachel

overhead view of broccoli cheddar orzo in dish

Broccoli Cheddar Orzo

An easy one pan recipe with the ultimate broccoli cheddar flavor you know and love!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 338 kcal

Ingredients
 

  • 1 tbsp butter
  • 1.5 cups broccoli florets
  • 1/2 cup carrots (diced or grated)
  • 1/2 cup onion (diced)
  • 1/2 tsp granulated garlic
  • 1/4 tsp salt
  • pinch pepper
  • 1 cup orzo
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • 1/2 cup cheddar cheese (shredded)

Instructions
 

  • In a medium skillet on medium heat, add butter. Once melted, add in broccoli, onion, and carrots. Saute 3-4 minutes, or until onion is almost translucent.
  • Add orzo, salt, pepper and granulated garlic. Stir until orzo is a light golden brown color.
  • Add evaporated milk and chicken broth. Reduce heat to low. Stir every 2-4 minutes to prevent milk from sticking to pan.
  • Once liquid is close to fully absorbed, turn off heat. Add cheddar cheese to top of orzo, and close lid for 2-3 minutes, or until fully melted. Stir to combine.
  • Serve & enjoy!

Nutrition

Calories: 338kcalCarbohydrates: 41gProtein: 14gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 41mgSodium: 571mgPotassium: 490mgFiber: 3gSugar: 10gVitamin A: 3267IUVitamin C: 34mgCalcium: 302mgIron: 1mg
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