Broccoli Cheddar Orzo

Broccoli Cheddar Orzo is a one-pot dish ready in less than 20 minutes. It’s easy to make and is perfect for a meatless Monday dinner.

Why You’ll Love This Recipe

You’re going to love how quick and easy this cheesy orzo is to make. It’s made in just one skillet, making cleanup a breeze!

It’s perfect for a busy weeknight dinner and can be a main or side dish. It goes well with anything from grilled meat to a big ole salad.

The flavors in broccoli cheddar orzo will remind you of a mashup of broccoli cheddar soup and macaroni and cheese. It’s the perfect comfort food that’s creamy, flavorful, and filled with veggies.

If you love creamy pasta dishes as much as I do, try this simple Creamy Vegetable Pasta or Spinach and Mushroom Pasta. Looking for more veggie forward comfort food? Try this Air Fryer Cauliflower Parmesan!

All About Broccoli

Though broccoli can typically be found in stores year-round, it’s in season throughout the fall and winter. This is when it will be the freshest with the most flavor. When selecting broccoli, look for dark green florets with firm stems. Avoid any that are wilting, browning, or have a strong smell. Read more about broccoli.

Ingredients

• Butter: To add flavor and help toast the orzo. You can substitute for extra virgin olive oil if you prefer.
• Orzo: Uncooked orzo pasta. Use your favorite type: white, whole wheat, or gluten-free. You could substitute for a different kind of small pasta, though you may need to adjust the liquid accordingly.
• Broth: Low-sodium chicken or vegetable broth to cook the pasta in. This is a must! It adds so much more flavor than just using water.
• Milk: Any dairy or plant-based plain milk will work in this recipe.
• Broccoli: Fresh broccoli florets, chopped small. You could also substitute for frozen broccoli, but chopping the fresh broccoli small is much easier than frozen.
• Cheese: Freshly shredded sharp cheddar and parmesan. The tangy cheddar and nutty parmesan are the perfect pairing.
• Salt and Pepper: To taste.

*The full ingredient list with amounts is in the recipe card below.

Expert Tip: It’s important to freshly shred the cheese yourself instead of using pre-shredded cheese from the store. It will melt perfectly, creating a creamy consistency. Store-bought shredded cheese contains preservatives to prevent it from clumping together, so it doesn’t melt as smoothly.

How to Make Cheesy Orzo with Broccoli

1. Melt the butter in a 10″ skillet over medium heat. Add the orzo, and cook for 2-3 minutes, stirring often, to allow the orzo to become lightly toasted.
2. Stir in the broth and milk. Bring to a simmer, and lower the heat to medium-low. Simmer for 6 minutes, stirring occasionally. Add the broccoli, and cook for 3-4 more minutes until the orzo is cooked and the broccoli is tender. Add a splash more broth if needed. Remove from heat.

3. Stir in the cheddar and parmesan until combined. Season with sea salt and pepper.
4. Serve immediately and enjoy!

Broccoli Cheddar Orzo Variations

• Add a protein. Want to make it into a complete meal? Stir in some cooked bacon, sausage, or chicken.
• Load up on veggies. When adding the broccoli, stir in some shredded carrots, spinach, or peas.
• Use a different cheese variety. Try using one or a mixture of a few of your favorite types of cheese. Sharp cheddar, parmesan, gruyere, fontina, and pepper jack are great options.
• Give it more flavor. Sauté some aromatics in the butter before adding the orzo, like minced garlic and diced onion.
• Make it spicy. Give it a kick by adding some minced jalapeno or serving with a few dashes of hot sauce.

Serving Suggestions

I love serving broccoli orzo as a main dish with a side salad or fresh crusty bread. It’s always great as a side dish with grilled meat, roasted chicken, meatloaf, crispy chicken tenders, pulled pork, or BBQ tofu.

Make Ahead Storage

Make Ahead: I don’t recommend making this dish ahead of time. It’s best served immediately when it is nice and creamy. The longer it sits, the more the orzo will absorb the sauce. Though it’s fine reheated, it’s best right after cooking.

To Store: Refrigerate in an airtight container for up to 3 days.

To Freeze: I don’t recommend freezing it because the texture will change and may lose flavor.

Reheating: Add a splash more broth or milk before reheating. Heat in a microwave or a pan over low heat on the stovetop, stirring often.

Frequently Asked Questions (FAQ’s)

More Orzo Recipes

• Lemon Orzo with Spinach
• Pesto Orzo Salad
• Vegetable Soup with Orzo
• Rainbow Orzo Salad

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.