Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 1 cup milk (2% or whole recommended)
- 1½ cups dry orzo pasta
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large, deep skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in broth and milk, then bring to a gentle simmer. Add thyme, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon pepper.
- Stir in dry orzo, ensuring it’s submerged. Reduce heat to medium-low and cook uncovered for about 5 minutes, stirring occasionally to prevent sticking.
- Fold in broccoli florets, pushing them slightly into the cooking orzo. Cover and continue cooking for 5–7 minutes, until orzo is tender and broccoli is bright green.
- Remove pot from heat and let stand for 1 minute. Add cheeses in three batches, stirring well between additions until completely melted.
- Taste and adjust seasonings. Let stand for 2–3 minutes before serving to allow sauce to thicken slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American