Creamy Broccoli Cheddar Orzo

Creamy broccoli cheddar orzo is the perfect recipe for transitioning from the colder months to spring. It takes everything you love from broccoli cheddar soup and puts it into orzo form all in one pot.

Info and tips for creamy broccoli cheddar orzo

I find the trickiest part about this recipe is making sure you have enough liquid to cook the orzo in. Since this is a one pot recipe, we are using an absorption method to cook the orzo. I used about 2 and a 1/2 cups of chicken broth to cook the orzo about 3/4 of the way, and the rest cooked in the heavy cream. You may need to use a little more or less depending on the cooking times of your orzo. This recipe is very forgiving so you can always add more chicken stock or heavy cream if necessary.

I like to top my orzo with fresh parsley, red pepper flakes, and parmesan. You could also do some crispy breadcrumbs or melted cheese! Some cooked chicken would also go super well with this recipe.

Equipment

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Ingredients for creamy broccoli cheddar orzo

• 1/4 cup butter
• 1/2 onion diced
• 1 shredded carrot
• 4 cloves minced garlic
• tsp italian seasoning
• tsp paprika
• tsp oregano
• salt and pepper (to taste)
• 1 and a 1/2 cups orzo
• 2 and a 1/2 cups chicken stock
• 1 cup heavy cream
• 1 cup chopped boccoli
• 1 cup shredded cheddar cheese
• fresh parsley (optional topping)
• red pepper flakes (optional topping)
• parmesan (optional topping)

Instructions

1. Start by dicing the onion, mincing the garlic, shedding the carrot, and roughly chopping the broccoli.
2. Add the butter to a pan on medium heat and add the onion and carrot. Cook for a few minutes until fragrant.
3. Next add the garlic and seasonings. Cook another 1-2 minutes.
4. Add the orzo and stir, cook for a couple minutes until the orzo absorbs most of the butter and turns a light brown colour.
5. Pour in the chicken stock and bring to a gentle simmer. Cook until almost all the chicken stock is absorbed, the orzo should be about 3/4 done cooking at this point. Add extra chicken stock if necessary and stir periodically.
6. Add in the heavy cream and broccoli. Turn heat to low and cover for another five minutes until the sauce is thick and the orzo is cooked. Make sure to stir a couple times to prevent sticking.
7. Cut off the heat and stir in the shredded cheese, and salt and pepper to taste.
8. Serve with fresh parsley, red pepper flakes, and parmesan and enjoy!

See below for a video tutorial!

Make sure to check out my other one pot pasta recipes:

• One Pot French Onion Pasta
• One Pot Creamy Tomato Orzo
• Creamy Garlic Pesto Gnocchi

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Creamy Broccoli Cheddar Orzo

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Pastas

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Creamy Broccoli Cheddar Orzo takes everything you love from broccoli cheddar soup and puts it into orzo form all in one pot.

Ingredients

• 1/4 cup butter
• 1/2 onion diced
• 1 shredded carrot
• 4 cloves minced garlic
• tsp italian seasoning
• tsp paprika
• tsp oregano
• salt and pepper (to taste)
• 1 and a 1/2 cups orzo
• 2 and a 1/2 cups chicken stock
• 1 cup heavy cream
• 1 cup chopped boccoli
• 1 cup shredded cheddar cheese
• fresh parsley (optional topping)
• red pepper flakes (optional topping)
• parmesan (optional topping)

Instructions

1

Start by dicing the onion, mincing the garlic, shedding the carrot, and roughly chopping the broccoli.

2

Add the butter to a pan on medium heat and add the onion and carrot. Cook for a few minutes until fragrant.

3

Next add the garlic and seasonings. Cook another 1-2 minutes.

4

Add the orzo and stir, cook for a couple minutes until the orzo absorbs most of the butter and turns a light brown colour.

5

Pour in the chicken stock and bring to a gentle simmer. Cook until almost all the chicken stock is absorbed, the orzo should be about 3/4 done cooking at this point. Add extra chicken stock if necessary and stir periodically.

6

Add in the heavy cream and broccoli. Turn heat to low and cover for another five minutes until the sauce is thick and the orzo is cooked. Make sure to stir a couple times to prevent sticking.

7

Cut off the heat and stir in the shredded cheese, and salt and pepper to taste.

8

Serve with fresh parsley, red pepper flakes, and parmesan and enjoy!

Notes

Store in the fridge for 3-4 days in an airtight container.