I combine sharp cheddar, tender broccoli and perfectly cooked orzo in a single pot for a One Pot Meals recipe that creates a silky, cheesy sauce with almost no cleanup.

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I love a dish that seems modest but still surprises you. This one pot Broccoli Cheese Orzo somehow does, a creamy bowl where sharp cheddar cheese folds into tiny pearls of orzo pasta and makes dinner feel worth the wait.

I go down Orzo Recipes rabbit holes all the time, but this one sticks with me because it’s quick, forgiving and strangely bold. It fits right into my One Pot Meals rotation yet still makes me want to tweak little things.

It looks simple, but there’s a curiosity to it that keeps pulling me back.

Ingredients

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Orzo gives quick carbs and a pillow like texture, soaks up flavors
Broccoli adds fiber, vitamin C, a fresh green bite and tiny crunch
Cheddar bring bold savory notes, lots of protein and melty comfort
Milk and cream give creaminess and fat makes sauce richer and smoother
Cream cheese boosts silkiness and body, its a little tang too
Garlic and onion add aromatic depth slight sweetness and savory base
Lemon juice brightens flavors cuts richness with a tiny acidic kick
Parmesan adds nutty salty umami great for finishing and texture

Ingredient Quantities

1 tablespoon unsalted butter or olive oil

1 small yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

1 cup orzo pasta, uncooked

2 to 3 cups broccoli florets (about one medium head)

2 1/2 cups low sodium chicken broth or vegetable broth

1 cup whole milk

1/2 cup heavy cream (optional, for extra creaminess)

1 1/2 to 2 cups sharp cheddar cheese, shredded and packed

1/4 cup grated Parmesan cheese (optional)

4 ounces cream cheese, softened (optional, for extra richness)

1 tablespoon lemon juice (optional, for brightness)

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley or chives for garnish (optional)

How to Make this

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1. Heat 1 tablespoon butter or oil in a large pot over medium heat until shimmering, then add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.

2. Add the minced garlic and cook 30 to 45 seconds until fragrant, don’t let it burn.

3. Stir in the uncooked orzo and toast it 1 to 2 minutes so it gets a little nutty, stirring constantly.

4. Pour in 2 1/2 cups low sodium chicken or vegetable broth, 1 cup whole milk and if you want extra creaminess add the 1/2 cup heavy cream. Bring to a gentle boil.

5. Scatter 2 to 3 cups broccoli florets over the top, reduce heat to a simmer, cover and cook about 8 to 10 minutes or until the orzo is tender and the broccoli is bright green and fork tender. Peek and stir once or twice so nothing sticks, add a splash more broth if it looks too dry.

6. Remove pot from heat. Stir in the softened 4 ounces cream cheese (if using) until smooth, then mix in 1 1/2 to 2 cups shredded sharp cheddar and 1/4 cup grated Parmesan until melted and creamy. If the sauce seems too thick, loosen with a little warmed milk or broth.

7. Stir in 1 tablespoon lemon juice if you want brightness, then taste and season with salt and plenty of freshly ground black pepper. Don’t over salt if your broth or cheeses are salty.

8. Let it sit for a minute so the orzo absorbs a bit more liquid, then give it a final stir. If the cheese got grainy from too much heat, a little extra milk and gentle stirring will fix it.

9. Serve right away topped with chopped fresh parsley or chives and an extra sprinkle of cheddar or Parmesan if you like. Enjoy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (4 to 6 qt)
2. Chefs knife for chopping onion and broccoli
3. Cutting board
4. Wooden spoon or heatproof silicone spatula for stirring and scraping
5. Measuring cups and spoons (1 cup, 1/2 cup, 1 tbsp)
6. Box grater or microplane for shredding cheddar and grating Parmesan
7. Ladle or large slotted spoon for serving and checking doneness
8. Small bowl and rubber spatula for softening and mixing cream cheese

FAQ

Q: Can I make this vegetarian? A: Yes, just swap the chicken broth for vegetable broth and it’s vegetarian. If you want it vegan swap milk, cream and cheeses for plant based versions but texture will be a little different.

Q: How do I keep the broccoli from getting mushy? A: Add the florets later in the cook, when the orzo has about 4 to 5 minutes left so they come out bright and crisp tender. Or steam them separately and stir in at the end.

Q: My orzo looks too thick or too thin, how do I fix it? A: If it’s too thick stir in a splash of hot milk or broth until you get the texture you want. If it’s too thin simmer a few minutes uncovered to reduce, stirring often so it doesn’t stick.

Q: Can I use frozen broccoli or a different pasta? A: Frozen broccoli works fine, just add a minute or two to cook. You can use gluten free orzo or small pasta shapes but you may need to adjust the liquid and cooking time slightly.

Q: How should I store and reheat leftovers? A: Cool, refrigerate in a sealed container for up to 3 to 4 days. Reheat gently on the stove with a splash of milk or broth to loosen it up, stir often. Freezing is possible but texture of the dairy might change.

Q: Any tips for extra creamy, smooth cheese sauce? A: Use freshly shredded cheddar not pre shredded stuff since pre shredded has anti clumping powders that stop it melting smooth. Also add cheese off the heat or on very low heat so it melts without getting grainy.

One Pot Broccoli Cheese Orzo Recipe Substitutions and Variations

1 tablespoon unsalted butter or olive oil → Ghee, avocado oil, or light coconut oil. Use the same amount, ghee gives a richer butter taste and handles heat better, avocado oil is neutral.
2 1/2 cups low sodium chicken broth or vegetable broth → 2 1/2 cups water + 2 tsp bouillon, or a mushroom or vegetable stock for more umami. If you use bouillon taste for salt as you go.
1 cup whole milk + 1/2 cup heavy cream (optional) → 1 1/2 cups half and half, or 1 cup evaporated milk for extra creaminess. For dairy free try unsweetened oat or cashew milk plus 2 tbsp vegan butter to boost mouthfeel.
1 1/2 to 2 cups sharp cheddar cheese → Gruyere, aged gouda, or Monterey Jack for great melt and flavor; use vegan cheddar for a dairy free version. Adding 1/4 cup grated Pecorino or Parmesan ups the tang.

Pro Tips

– Toast the orzo first and use a wide pot so it browns evenly and won’t clump; that little nutty layer adds real depth without extra ingredients.
– Cut broccoli into small, uniform florets or briefly blanch and shock them in ice water so they stay bright green and hit the right tenderness when mixed in.
– Warm your milk/broth a bit before adding and save an extra 1/4 cup of liquid on hand so you can loosen the sauce without diluting flavor.
– Grate the cheddar from a block and soften any cream cheese ahead of time; add all cheeses off the heat and stir gently to prevent grainy, oily separation.
– Hold off on salt until the end and use lemon juice and black pepper to brighten and balance the dish instead of over-salting from salty broth or cheese.

One Pot Broccoli Cheese Orzo Recipe

Recipe by Francis Mead

0.0 from 0 votes

I combine sharp cheddar, tender broccoli and perfectly cooked orzo in a single pot for a One Pot Meals recipe that creates a silky, cheesy sauce with almost no cleanup.

Servings

servings

Calories

679

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (4 to 6 qt)
2. Chefs knife for chopping onion and broccoli
3. Cutting board
4. Wooden spoon or heatproof silicone spatula for stirring and scraping
5. Measuring cups and spoons (1 cup, 1/2 cup, 1 tbsp)
6. Box grater or microplane for shredding cheddar and grating Parmesan
7. Ladle or large slotted spoon for serving and checking doneness
8. Small bowl and rubber spatula for softening and mixing cream cheese

Ingredients

1 tablespoon unsalted butter or olive oil
1 small yellow onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 cup orzo pasta, uncooked
2 to 3 cups broccoli florets (about one medium head)
2 1/2 cups low sodium chicken broth or vegetable broth
1 cup whole milk
1/2 cup heavy cream (optional, for extra creaminess)
1 1/2 to 2 cups sharp cheddar cheese, shredded and packed
1/4 cup grated Parmesan cheese (optional)
4 ounces cream cheese, softened (optional, for extra richness)
1 tablespoon lemon juice (optional, for brightness)
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley or chives for garnish (optional)

Directions

Heat 1 tablespoon butter or oil in a large pot over medium heat until shimmering, then add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
Add the minced garlic and cook 30 to 45 seconds until fragrant, don't let it burn.
Stir in the uncooked orzo and toast it 1 to 2 minutes so it gets a little nutty, stirring constantly.
Pour in 2 1/2 cups low sodium chicken or vegetable broth, 1 cup whole milk and if you want extra creaminess add the 1/2 cup heavy cream. Bring to a gentle boil.
Scatter 2 to 3 cups broccoli florets over the top, reduce heat to a simmer, cover and cook about 8 to 10 minutes or until the orzo is tender and the broccoli is bright green and fork tender. Peek and stir once or twice so nothing sticks, add a splash more broth if it looks too dry.
Remove pot from heat. Stir in the softened 4 ounces cream cheese (if using) until smooth, then mix in 1 1/2 to 2 cups shredded sharp cheddar and 1/4 cup grated Parmesan until melted and creamy. If the sauce seems too thick, loosen with a little warmed milk or broth.
Stir in 1 tablespoon lemon juice if you want brightness, then taste and season with salt and plenty of freshly ground black pepper. Don't over salt if your broth or cheeses are salty.
Let it sit for a minute so the orzo absorbs a bit more liquid, then give it a final stir. If the cheese got grainy from too much heat, a little extra milk and gentle stirring will fix it.
Serve right away topped with chopped fresh parsley or chives and an extra sprinkle of cheddar or Parmesan if you like. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.