Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 head broccoli, cut into small florets
- 1/2 cup cream
- 1 cup cheddar cheese, shredded
- Salt and black pepper to taste
- Grated Parmesan cheese, for garnish
Instructions
- Heat Oil: In a large skillet over medium heat, warm the olive oil. Add chopped onion and garlic, sautéing until the onion becomes translucent, which takes about 3-4 minutes.
- Toast Orzo: Add the orzo to the skillet, stirring constantly for 1-2 minutes to lightly toast it, which enriches its flavor.
- Simmer with Broth: Pour in the broth and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a simmer. Cover and let the orzo cook for 10 minutes, stirring occasionally to prevent sticking.
- Add Broccoli: Introduce the broccoli florets, cover again, and continue cooking for an additional 5-7 minutes, or until the orzo is tender and the broccoli is bright green and crisp.
- Cream and Cheese: Reduce heat to low, stir in the cream and shredded cheddar cheese until the cheese melts and the mixture becomes creamy and smooth. Adjust seasoning with salt and black pepper as needed.
- Serve with Garnish: Dish out the orzo while hot. Sprinkle grated Parmesan cheese over each serving to add a touch of savory depth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes