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–+ servings
One Pot Broccoli Cheese Orzo

One Pot Broccoli Cheese Orzo: Creamy Comfort in Every Bite

One Pot Broccoli Cheese Orzo is a delightful vegetarian dish that's both creamy and comforting, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 cloves Garlic Minced for best results.
  • 1 cup Orzo Pasta Substitute with ditalini or quinoa for a gluten-free variant.
For the Broth Mixture
  • 2 cups Vegetable or Chicken Broth Use low-sodium broth as needed.
  • 2 cups Broccoli Florets Use fresh, chopped florets for best texture.
For Creaminess
  • ½ cup Heavy Cream or Whole Milk Substitute with coconut milk for a dairy-free version.
  • 1 cup Sharp Cheddar Cheese Mix with mozzarella for a creamier texture.
  • ¼ cup Parmesan Cheese Use nutritional yeast for a vegan option.
For Seasoning and Extras
  • ½ teaspoon Salt Adjust to taste.
  • ¼ teaspoon Black Pepper Adjust to taste.
  • to taste Red Pepper Flakes or Smoked Paprika Optional for a flavor kick.
  • to taste Lemon Zest Optional garnish.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in minced garlic and uncooked orzo. Toast the mixture for about 1 minute.
  3. Pour in broth, stir well, and bring to a gentle boil.
  4. Add chopped broccoli and cook for an additional 3–5 minutes until tender.
  5. Reduce heat and mix in heavy cream or whole milk. Simmer for 2 minutes.
  6. Fold in cheddar and parmesan cheese until melted.
  7. Season with salt, pepper, and optional spices. Garnish with lemon zest before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Enjoy the versatility of this recipe by adding proteins or switching up the vegetables based on preference. Store leftovers for a quick lunch!

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