Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped broccoli florets
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add the orzo pasta and toast it slightly for 1-2 minutes, stirring frequently.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low and cover. Cook for about 10 minutes or until orzo is al dente, stirring occasionally.
- Stir in chopped broccoli, heavy cream, salt, and pepper. Cover and cook for an additional 3-4 minutes until broccoli is tender.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy. Serve warm garnished with extra cheese or herbs if desired.
Notes
- You can substitute Parmesan or a mix of cheeses for cheddar.
- For a vegan version, use plant-based cheese and swap heavy cream for coconut cream.
- Ensure broccoli is chopped into small florets to cook evenly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg