Creamy One-Pot Broccoli Cheddar Orzo
A warm, comforting dish featuring creamy cheese, tender orzo, and vibrant broccoli that transforms any meal into a memorable feast.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth or stock
- 1 cup fresh or frozen broccoli florets
- 1 cup shredded cheddar cheese choose Halal-certified cheese
- 1 cup milk or a non-dairy alternative
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Garnishes
- Squeeze of lemon juice for added flavor
- Fresh herbs for garnish
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the broccoli florets and a sprinkle of salt. Sauté for about 2-3 minutes, just until they begin to soften.
- Pour in the vegetable broth and bring it to a boil. Once boiling, add in the orzo. Stir and reduce the heat to a simmer. Cook the orzo for about 8-10 minutes until it’s al dente, stirring occasionally.
- Once the orzo absorbs most of the broth, reduce the heat to low. Stir in the milk, garlic powder, salt, and black pepper. Allow it to simmer for another 3-4 minutes.
- Slowly mix in the shredded cheddar cheese, stirring until it is fully melted and the mixture is creamy.
- Taste and adjust seasoning if necessary. For an added kick, consider squeezing some fresh lemon juice over the top!
- Serve the dish hot, garnished with fresh herbs if desired.
Notes
For substitutions, try gluten-free pasta or quinoa. Ensure the orzo is not overcooked, and adjust consistency by adding more milk or broth if necessary. Refrigerate leftovers for up to 3 days or freeze for up to 2 months, reheating on low with a splash of milk.