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Finished Creamy One-Pot Broccoli Cheddar Orzo

Creamy One-Pot Broccoli Cheddar Orzo

Creamy, cheesy one-pot broccoli cheddar orzo perfect for busy weeknights. Made with tender orzo, fresh broccoli, and gooey cheddar cheese, this comfort food 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 vegetable or chicken broth low-sodium preferred
  • 1 cup broccoli florets fresh or frozen, about 2-inch pieces
  • 1 cup shredded cheddar cheese freshly shredded recommended
  • 0.5 cup heavy cream
  • 1 tbsp olive oil
  • 1 small onion diced, about 3/4 cup
  • 2 cloves garlic minced
  • 0.5 tsp garlic powder
  • Salt and pepper to taste
  • Extra cheddar cheese and black pepper optional, for garnish

Equipment

  • Large pot (3-4 quart)
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large 3-4 quart pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and softened.
  2. Add the minced garlic and garlic powder to the pot. Cook for 1 minute while stirring constantly to prevent the garlic from burning. The garlic should become fragrant but not brown.
  3. Stir in the orzo pasta and toast it for 1-2 minutes, making sure each piece gets coated with the oil and aromatics. The edges should start to turn slightly golden.
  4. Pour in the broth and bring everything to a rolling boil. Once actively bubbling, reduce the heat to maintain a gentle simmer and add the broccoli florets.
  5. Cover the pot and let it cook for 8-10 minutes, stirring occasionally to prevent sticking. The orzo should be tender but still have a slight bite (al dente), and most of the liquid should be absorbed. If the mixture looks too dry before the orzo is tender, add a few tablespoons of broth.
  6. Remove the pot completely from the heat. Stir in the heavy cream and shredded cheddar cheese, mixing continuously until the cheese melts completely and creates a smooth sauce. If the mixture seems too thick, stir in a splash of broth. Season with salt and pepper to taste and serve immediately.

Notes

Use a 3-4 quart pot for best results. Add cheese OFF the heat to prevent graininess. For a lighter version, substitute heavy cream with half-and-half or whole milk. Can use frozen broccoli added directly from freezer. For vegetarian, use vegetable broth. Add protein like cooked chicken or shrimp during final minutes. Store leftovers in airtight container for up to 3 days. Reheat with a splash of broth or cream to restore creaminess. Freezing is possible but orzo texture may change when reheated.