Description
A creamy and cheesy orzo dish loaded with broccoli. Easy to make in one pot and perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups broccoli florets
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the orzo pasta and cook for 1-2 minutes, allowing it to lightly toast.
- Pour in the vegetable broth, and add the broccoli florets, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 10-12 minutes, or until the orzo is cooked and the liquid is absorbed.
- Stir in the shredded cheddar cheese until melted and creamy.
- Serve warm, garnished with fresh parsley.
Notes
For extra spice, add red pepper flakes. Mix in vegetables like spinach or bell peppers for variety. For cheesiness, use more cheddar or different cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg