Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh broccoli
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add orzo pasta and toast for 1-2 minutes, stirring constantly.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 10 minutes.
- Stir in chopped broccoli, heavy cream, and shredded cheddar cheese. Cook until cheese melts and broccoli is tender, about 3-5 minutes.
- Season with salt and pepper to taste. Serve hot garnished with additional cheddar if desired.
Notes
- Use fresh broccoli for best flavor; you can substitute frozen if thawed.
- You can add cooked chicken or bacon for extra protein.
- Ensure cheese is shredded for better melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg