Creamy Broccoli Cheddar Orzo

$- 1 cup orzo pasta - 2 cups broccoli florets - 2 cups vegetable broth - 1 cup milk or dairy-free alternative - 1 cup sharp cheddar cheese, grated - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - Salt and pepper to taste - ½ teaspoon crushed red pepper flakes (optional) The main ingredients showcase simple yet flavorful components. Orzo pasta makes for a delightful base. It cooks quickly and soaks up flavors well. Broccoli florets add color and nutrition. They provide a fresh crunch that balances the creaminess. The vegetable broth creates a rich flavor. You can use any broth you prefer. Milk, or a dairy-free option, brings a creamy texture. Sharp cheddar cheese ties it all together with its rich taste. For seasonings, olive oil helps sauté the onion. This builds a flavor foundation. Onions become sweet and soft with heat. Garlic adds an aromatic punch. A bit of Dijon mustard gives the dish a subtle tang. Adjust the salt and pepper to your liking. If you want some heat, add crushed red pepper flakes. This is optional, but I love the kick it brings! Each ingredient plays a role in making the creamy broccoli cheddar orzo taste great. You can easily adjust the recipe based on what you have at home. This dish is all about using what you love and making it your own. First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small, finely chopped onion. Sauté it for about 3-4 minutes until it turns translucent. Then, stir in 2 minced garlic cloves and ½ teaspoon of crushed red pepper flakes, if you like a kick. Cook this mixture for an additional 1-2 minutes until it smells great. Next, add 1 cup of orzo pasta to the pot. Stir it well to coat with the oil and onion mixture. Toast the orzo for 1-2 minutes to get a bit of color. Now, pour in 2 cups of vegetable broth. Bring this to a gentle boil. Reduce the heat to low and let it simmer for about 7-8 minutes. Stir occasionally to help the orzo cook evenly until it’s al dente and most of the liquid is gone. While the orzo cooks, steam 2 cups of broccoli florets until they are bright green and tender, around 4-5 minutes. Once the orzo is ready, add 1 cup of milk and 1 teaspoon of Dijon mustard to the pot. Stir well to mix everything. Gradually add in 1 cup of grated sharp cheddar cheese, mixing until it melts and creates a creamy texture. If it’s too thick, feel free to add a splash more milk to reach your preferred consistency. Now, gently fold in the steamed broccoli. Season with salt and pepper to taste. Heat everything through for another minute. Your creamy broccoli cheddar orzo is now ready to serve! Enjoy this tasty dish right away, and don’t forget to garnish with extra cheddar cheese if you want. - Make sure your orzo is al dente. This means it should be firm but not hard. It gives a nice bite and holds up in the dish. - Use freshly grated cheese. It melts better than pre-shredded cheese. This gives you that creamy texture you want. - Serve your orzo in deep bowls. This makes it look nice and keeps it warm. - Top with fresh cracked black pepper and a few broccoli florets. It adds color and makes it pop on the plate. - If your dish is too thick, add more milk. This helps reach the creaminess you want. - To prevent clumping, stir frequently while it cooks. This keeps everything mixed and smooth. {{image_2}} You can easily make this dish fit your needs. For a dairy-free option, use plant-based cheese and milk. Almond or oat milk works well. If you want to change the veggies, swap broccoli for spinach, peas, or zucchini. Each choice adds its own flavor and texture. Want a protein boost? Add cooked chicken, shrimp, or tofu. These mix well with the orzo and cheese. Fresh herbs like thyme or parsley also brighten up the dish. Just sprinkle them in at the end for a fresh taste. This creamy orzo pairs nicely with a crisp side salad or warm garlic bread. You can serve it as a main dish or a tasty side. Either way, it’s sure to please everyone at the table. Enjoy this comforting meal any night of the week! To keep your creamy broccoli cheddar orzo fresh, store leftovers in an airtight container. This helps avoid any spills in your fridge. You should eat it within 3-4 days for the best taste and texture. You can reheat your orzo in two ways. First, use the microwave. Just pop it in for a minute or two. The second option is to heat it on the stovetop. Add a splash of milk to keep it creamy. Be careful not to overheat it. This way, you preserve the nice texture. If you want to save your orzo for later, freezing is a great option. First, let it cool completely. Then, place it in a freezer-safe container. This keeps it fresh for a longer time. When you're ready to enjoy it, thaw it in the fridge overnight. Reheat it as mentioned before for the best results. Yes, you can use whole grain orzo. It adds a nutty taste and chewy texture. However, it needs a bit more water and time to cook. You may want to increase the broth to 2.5 cups and simmer it for 10-12 minutes. Keep an eye on it, so it doesn’t get too soft. To keep your orzo firm, use the right water-to-orzo ratio. A good rule is two parts liquid for one part orzo. Cook it for 7-8 minutes and start checking for doneness a minute early. Stir often to prevent it from sticking. This way, your dish will stay delicious and not turn mushy. Yes, you can make this dish vegan. Use dairy-free cheese and plant-based milk, like almond or oat milk. Look for vegan cheddar cheese that melts well. This will keep the creamy texture without dairy. Enjoy the same great taste while sticking to a vegan diet! This blog post showed you how to make a creamy orzo dish with broccoli. We covered the main ingredients, cooking steps, and tips for perfecting your meal. You learned how to customize the flavors and store leftovers. Remember, you can tweak the recipe for your tastes, whether that's adding protein or using different vegetables. Enjoy experimenting with this easy and delicious dish. Happy cooking!$

Indulge in the creamy goodness of Broccoli Cheddar Orzo that’s both easy to make and delicious! This recipe combines orzo pasta, fresh broccoli, and sharp cheddar cheese for a comforting dish ready in just 30 minutes. Perfect as a main or side, it’s sure to please everyone at the table. Click to explore the full recipe and savor this delightful meal! #CreamyBroccoliCheddarOrzo #PastaRecipes #ComfortFood #QuickMeals

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Ingredients

1 cup orzo pasta

2 cups broccoli florets

2 cups vegetable broth

1 cup milk (or dairy-free alternative)

1 cup sharp cheddar cheese, grated

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

½ teaspoon crushed red pepper flakes (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.

Stir in the minced garlic and crushed red pepper flakes (if using), and cook for an additional 1-2 minutes until fragrant.

Add the orzo pasta to the pot, stirring it to coat with the oil and aromatics. Cook for 1-2 minutes, allowing the orzo to lightly toast.

Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and let it simmer for about 7-8 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.

While the orzo is cooking, steam the broccoli florets until they are bright green and tender, about 4-5 minutes. Set aside.

Once the orzo is cooked, add the milk and Dijon mustard, stirring well to combine.

Gradually add the grated cheddar cheese, mixing until melted and creamy. If the mixture is too thick, add a little more milk to reach your desired consistency.

Gently fold in the steamed broccoli, season with salt and pepper to taste, and heat through for another minute.

Serve immediately, garnished with extra cheddar cheese if desired.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the orzo in deep bowls, garnished with fresh cracked black pepper, a sprinkle of crushed red pepper flakes, and a few extra broccoli florets for color.