Creamy orzo, broccoli, and cheddar combine for a comforting one-pan vegetarian meal with minimal cleanup.
# What You'll Need:
→ Vegetables
01 - 2 cups broccoli florets, cut into bite-size pieces
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta and Dairy
04 - 1 1/2 cups orzo pasta
05 - 2 cups sharp cheddar cheese, shredded
06 - 1/2 cup whole milk
07 - 2 tablespoons unsalted butter
→ Liquids
08 - 3 cups low-sodium vegetable broth
→ Seasonings
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - 1/4 teaspoon ground nutmeg, optional
# Steps to Follow:
01 - Melt unsalted butter in a large deep skillet over medium heat.
02 - Add finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, approximately 3 to 4 minutes.
03 - Stir in minced garlic and cook for 30 seconds until aromatic.
04 - Add orzo pasta to the skillet, stirring to coat with butter and aromatics for 1 minute.
05 - Pour in low-sodium vegetable broth and bring to a gentle simmer. Season with kosher salt, black pepper, and optional red pepper flakes and nutmeg.
06 - Stir in broccoli florets, cover the skillet, and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
07 - Reduce heat to low. Pour in whole milk and half of the shredded cheddar cheese, stirring until mixture becomes creamy.
08 - Sprinkle remaining cheddar cheese over the orzo. Cover and let stand for 1 to 2 minutes until the cheese is fully melted.
09 - Taste, adjust seasoning as needed, and serve immediately, garnished with additional red pepper flakes or fresh herbs if desired.
