One-Pot Cheddar Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups chicken or veggie broth
02 -
1 small onion, finely chopped
03 -
1 tablespoon olive oil
04 -
1/2 cup cream (heavy preferred)
05 -
1 cup small broccoli pieces (fresh or frozen)
06 -
1/2 teaspoon garlic powder
07 -
1 cup orzo (small pasta)
08 -
2 cloves garlic, finely diced
09 -
Salt and black pepper, adjust to your liking
10 -
1 cup grated cheddar
→ Optional Garnishes
11 -
Extra cheddar cheese for sprinkling
12 -
A pinch of freshly cracked black pepper
# Instructions:
01 -
Warm olive oil in a big pot over medium heat. Toss in the diced onion and cook it gently for 3-4 minutes until it's soft and clear.
02 -
Mix in the garlic and garlic powder. Keep stirring for about 60 seconds to keep everything moving and avoid sticking.
03 -
Add the orzo to the same pot, giving it a good stir so it absorbs the oil and mixes with the onion. Let it toast for a quick 1-2 minutes.
04 -
Pour in the broth, then bring it all to a boil. Lower the heat to simmer, toss in the broccoli, and cover it up. Check every now and then, cooking for 8-10 minutes until both the pasta and broccoli are soft and most of the liquid is gone.
05 -
Once done simmering, take the pot off the stove. Pour in the cream and mix in the cheese until you get a creamy texture.
06 -
Add salt and pepper as needed. To serve, top with black pepper or extra cheese if you'd like. Serve it hot.
# Notes:
01 -
For a heartier dish, mix in some cooked chicken or shrimp just before the end.
02 -
Swap the broccoli for peas, spinach, or kale if you're in the mood for a change.
03 -
Stir in a squeeze of lemon or some red chili flakes for extra zing.
04 -
Try using half-and-half instead of heavy cream for something a little less rich.