Broccoli Cheddar Orzotto
A comforting, creamy one-pot dish that combines the cheesy flavors of broccoli cheddar soup with orzo pasta, cooked risotto-style.
Ingredients
For the Orzotto
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup whole milk or heavy cream
- 1 1/2 cups small broccoli florets, chopped small
- 1 1/4 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon dry ground mustard optional, but highly recommended
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper optional, for a kick
Instructions
Preparation
- Heat the butter and olive oil in your large skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes until translucent and soft.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Cooking
- Add the uncooked orzo pasta to the pan and stir and cook for 1–2 minutes until the pasta grains are lightly toasted.
- Pour in the broth and milk. Stir in the dry mustard, salt, pepper, and cayenne (if using).
- Bring the mixture to a boil, then immediately reduce the heat to maintain a very gentle simmer. Cook, stirring frequently, for 5 minutes.
- Stir in the chopped broccoli florets. Continue to simmer, stirring occasionally, for another 5–7 minutes, or until the orzo is tender (al dente) and most of the liquid is absorbed.
- Remove the pot completely from the heat. Add the shredded sharp cheddar cheese in small handfuls, stirring constantly until the cheese is completely melted and the sauce is smooth and glossy.
Serving
- Let the orzotto sit for 5 minutes—this allows the sauce to tighten up.
- Taste and adjust the seasoning one last time. Serve immediately.
Notes
For best results, shred your own cheese to avoid a grainy sauce. You may also customize by adding shredded rotisserie chicken or different vegetables like carrots or spinach.