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See 5 recipes Download free cookbookOne-Pan Broccoli Cheddar Orzo
Broccoli Cheddar Orzo
Tender orzo and broccoli cook together in one pan, then sharp cheddar and milk turn the starchy cooking liquid into a smooth, cozy sauce.
Prep Time:10 minCook Time:20 minTotal Time:30 minServings:4Difficulty:Easy
This stovetop orzo delivers the familiar comfort of broccoli cheddar soup in a dinner that needs just one pan. The pasta releases enough starch as it cooks to thicken the sauce naturally, so there is no separate roux and no second pot to wash.
Cut the broccoli into small, bite-size florets so it becomes tender in the same time the orzo finishes. Adding it partway through protects its color and keeps the stems pleasantly firm instead of letting the florets dissolve into the pasta.
The liquid cues matter more than the clock: before the milk goes in, the orzo should be nearly tender and the broth should look glossy rather than soupy. Freshly grated sharp cheddar melts more smoothly than packaged shreds, which often contain anti-caking starch.
Serve the orzo as soon as it turns creamy, with black pepper and a squeeze of lemon to balance the cheese. It thickens as it rests, but a small splash of milk will loosen leftovers without making them watery.
Nutrition (per serving)
Calories:510 kcal
Protein:21 g
Carbs:60 g
Fat:22 g
Directions
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1
Melt the butter in a wide, deep 12-inch skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened but not browned.
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2
Stir in the garlic and orzo. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the orzo is lightly coated with butter.
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3
Pour in the vegetable broth, then add the salt and black pepper. Bring to a steady simmer, scraping the bottom of the pan to release any pasta that sticks.
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4
Reduce the heat to medium-low and cook uncovered for 5 minutes, stirring every minute. The broth should still cover most of the orzo at this point.
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5
Fold in the broccoli, cover the skillet, and cook for 5 to 7 minutes, stirring twice, until the florets are bright green and easily pierced at the stem. The orzo should be nearly tender with a slight bite, and about 1/2 cup of glossy broth should remain.
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6
Uncover and stir in the milk and Dijon mustard. Simmer gently for 2 to 3 minutes, stirring often, until the orzo is tender and the liquid lightly coats a spoon; do not let the milk boil hard.
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7
Remove the skillet from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding the next. Squeeze in the lemon juice, taste, and adjust the salt and pepper. Rest for 2 minutes, then serve while creamy.
Ingredients
- Unsalted Butter:2 tablespoons
- Small Yellow Onion, Finely Chopped:1
- Garlic, Minced:2 cloves
- Orzo:1 1/2 cups
- Low-Sodium Vegetable Broth:2 3/4 cups
- Kosher Salt:1/2 teaspoon
- Black Pepper:1/4 teaspoon
- Broccoli, Cut into Small Florets:4 cups
- Whole Milk:1 cup
- Sharp Cheddar Cheese, Freshly Grated:2 cups
- Dijon Mustard:1 teaspoon
- Lemon:1/2
Tips & Notes
- Grate the cheddar from a block so it melts into a smoother sauce.
- If the pan looks dry before the orzo is tender, add warm broth 2 tablespoons at a time.
- To reheat, stir in a splash of milk and warm gently over low heat.
