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Creamy one-pot broccoli cheddar orzo in a large pot topped with extra shredded cheddar and black pepper

Creamy One-Pot Broccoli Cheddar Orzo

Creamy, cheesy one-pot broccoli cheddar orzo perfect for busy weeknights. Made with tender orzo, fresh broccoli, and sharp cheddar cheese, it comes together in just 25 minutes in a single pot.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups low-sodium vegetable or chicken broth chicken broth recommended for richer flavor
  • 1 cup small broccoli florets cut into 1-inch pieces, fresh or frozen
  • 1 cup freshly shredded sharp cheddar cheese avoid pre-shredded bagged cheese for smoother melt
  • 0.5 cup heavy cream full-fat recommended
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 0.5 tsp garlic powder
  • salt and pepper to taste

Equipment

  • Large pot with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and garlic powder. Stir constantly for about 1 minute until fragrant. Do not let the garlic brown.
  3. Stir in the orzo and toast for 1 to 2 minutes, coating each piece with the oil and onion mixture until lightly golden and nutty in aroma.
  4. Pour in the broth and bring to a full boil. Once boiling, reduce heat to a gentle simmer and add the broccoli florets. No need to thaw if using frozen.
  5. Cover and cook for 8 to 10 minutes, stirring every few minutes, until the orzo is tender and most of the liquid is absorbed. A small amount of liquid remaining is ideal.
  6. Remove the pot completely from heat. Stir in the heavy cream first, then add the shredded cheddar a handful at a time, stirring between each addition until smooth and velvety. Season with salt and pepper. Serve warm topped with extra cheddar and cracked black pepper if desired.

Notes

Always remove the pot from heat before adding cream and cheese to prevent a grainy sauce. Add the cheese in small handfuls for the smoothest melt. For a lighter version substitute heavy cream with half-and-half. Stir in cooked chicken or shrimp during the last few minutes for added protein. Freezing is not recommended as the cream sauce separates and orzo becomes mushy. Refrigerate leftovers for up to 3 days and reheat gently on the stove with a splash of broth or cream.