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!
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.
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.
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.
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.
More Recipes with Orzo
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Cheers to easy, healthy meals! – Rachel
Broccoli Cheddar Orzo
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
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