Description
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.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup uncooked orzo
- 2 cups low-sodium chicken or vegetable broth
- 1/4 cup milk
- 1 1/2 cups broccoli florets, chopped small
- 1/4 cup sharp cheddar, freshly shredded
- 2 tablespoons parmesan cheese, freshly shredded
- sea salt and pepper, to taste
Instructions
- 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.
- 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.
- Stir in the cheddar and parmesan until combined. Season with sea salt and pepper.
- Serve immediately and enjoy!
Notes
Use your favorite type of orzo: white, whole wheat, or gluten-free.
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.
This dish is best served immediately, however you can store leftovers in an air tight container in the refrigerator for up to 3 days.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: about 3/4 cup
- Calories: 187
- Sugar: 2.2 g
- Sodium: 292.3 mg
- Fat: 7.4 g
- Saturated Fat: 4 g
- Carbohydrates: 21.7 g
- Fiber: 1.6 g
- Protein: 9.4 g
- Cholesterol: 17.7 mg