One Pot Broccoli Cheese Orzo

Ingredients

  • 8 ounces of sharp cheddar cheese finely shredded (approximately 2 cups)
  • 1 pound of fresh broccoli crowns
  • 1 large yellow onion
  • 6 cloves of garlic large
  • 2 tablespoons of olive oil
  • 1 and 3/4 teaspoons of kosher salt divided
  • 1/2 teaspoon of freshly ground black pepper divided
  • 1 and 1/2 teaspoons of dry ground mustard
  • 1/8 teaspoon of ground cayenne pepper optional
  • 1 pound of dried orzo pasta
  • 1 carton 32 ounces of low-sodium vegetable or chicken broth (approximately scant 4 cups)
  • 1 cup of whole or 2% milk
  • 2 tablespoons of unsalted butter

Instructions

Preparation of Cheese and Broccoli:

  • Utilize the smaller holes of a box grater to shred 8 ounces of sharp cheddar cheese into approximately 2 packed cups. Remove the stem end from 1 pound of broccoli crowns. Detach the florets from the stems and divide them into 1 to 1 1/2-inch pieces.
  • Dice the stems into 1/4 to 1/2-inch pieces and place them in a medium bowl.

Chopping of Aromatics:

  • Finely chop 1 large yellow onion until you have about 2 cups and add it to the bowl containing the broccoli stems. Mince 6 large garlic cloves to yield about 4 teaspoons.

Sautéing Vegetables:

  • Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it begins to shimmer. Add the chopped onion and broccoli stems, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Stir occasionally and cook until the onion becomes translucent and the stems nearly tender, approximately 5 to 7 minutes.

Incorporating Broccoli Florets:

  • Introduce the broccoli florets to the pot along with the remaining 3/4 teaspoon kosher salt, the remaining 1/4 teaspoon black pepper, 1 1/2 teaspoons ground mustard, and 1/8 teaspoon ground cayenne if using. Stir well and cook until the florets turn vibrant green, which should take about 3 to 5 minutes.

Adding Garlic and Orzo:

  • Add the minced garlic to the pot and stir constantly for about 30 seconds until fragrant. Then add 1 pound of dried orzo pasta and continue to stir constantly, allowing the orzo to toast slightly for about 1 minute.

Deglazing and Simmering:

  • Pour in one 32-ounce carton of low-sodium broth and stir to combine while scraping up any browned bits from the bottom of the pot. Increase the heat to high and bring the mixture to a boil.
  • Once boiling, reduce the heat to maintain a gentle simmer. Continue cooking, stirring every minute and scraping the pot’s bottom, until the orzo is almost al dente and most of the liquid has been absorbed but is still glossy, which should take about 6 to 8 minutes, or according to the package instructions.

Final Addition and Melting:

  • Add 1 cup of whole or 2% milk, stir to combine, and continue to simmer until the orzo is al dente but still saucy, about 1 minute more.
  • Remove the pot from heat, incorporate 2 tablespoons of unsalted butter and the shredded cheese, stirring until both are completely melted and the orzo appears glossy and saucy.

Resting and Serving:

  • Allow the dish to sit for 5 minutes after cooking to let the sauce thicken. Serve warm for the best flavor and texture.

Leave a Comment