A velvety, cheesy, and comforting one-pan meal featuring tender orzo pasta and fresh broccoli in a rich cheddar sauce.
1.5 cups dry orzo pasta
2 cups fresh broccoli florets, chopped small
1/2 yellow onion, diced
1 medium carrot, shredded
4 cloves garlic, minced
3 tbsp unsalted butter
1 tbsp olive oil
2.5 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1.5 cups sharp cheddar cheese, shredded
1 tsp Italian seasoning
1/2 tsp smoked paprika
Salt and black pepper to taste
1. Sauté onion and carrot in butter and olive oil until soft.
2. Add garlic, Italian seasoning, and paprika; cook until fragrant.
3. Stir in orzo and toast for 2 minutes.
4. Add broth and bring to a simmer; cover and cook for 7 minutes.
5. Stir in heavy cream and broccoli; cover and simmer for 5 minutes.
6. Remove from heat and stir in shredded cheddar until melted.
7. Adjust seasoning and serve immediately.
Use freshly shredded cheese for the smoothest melt.
Chop broccoli very small to ensure even cooking with the pasta.
If sauce is too thick, add a splash of extra broth.