This creamy one-pot comfort food comes together in less than half an hour, making it perfect for a filling weeknight dinner!
Jump to RecipeWho among us doesn’t love a one-pot dinner? So much the better if it comes together quickly and with simple ingredients that you already have in your fridge or pantry. Don’t be fooled by the short ingredient list though—this dish is so satisfying and full of flavor!
Only Five Ingredients
All you need to make this recipe are:
- Orzo
- Chicken or Vegetable Broth
- Broccoli
- Cream
- Cheddar cheese
- Salt
I like to use chicken broth as a personal preference, but it would still be delicious with veggie broth if you wanted to make this a vegetarian meal. I also recommend using extra sharp cheddar cheese for the extra kick of flavor. If you have the time and patience to shred the cheese fresh from a block instead of pre-shredded, definitely do it! Freshly shredded cheese incorporates so much more smoothly into recipes like this that it’s worth the extra effort.
Only One Pot and 20 Minutes
Less dishes after dinner? Yes, please.
The basic overview of this recipe is that you cook the orzo in broth according to the instructions on the package, add the broccoli in halfway through to steam, and then end with the dairy products and salt. Every time I make this I’m amazed again at how good it tastes for it to be such a simple recipe. The only thing you have to watch out for (and I learned this the hard way) is that orzo deeply desires to stick to the bottom of your pan. It’s easy to thwart it by stirring frequently, though, so no worries. You’ve got this!
Tips for Success
As I mentioned above, stir frequently once you add the orzo to the broth, and use freshly shredded sharp cheddar cheese if possible. Those two things will give you an excellent chance at nailing this recipe! If you are using frozen broccoli instead of fresh, you’ll probably want to steam it separately to overcome the temperature differential and ensure the desired doneness of your veggie.
- 4 cups chicken or vegetable broth
- 2 cups orzo
- 5 cups broccoli florets
- 1 cup heavy cream
- 4 1/2 cups shredded sharp cheddar cheese (divided)
- salt to taste (about 1/2 tsp)
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In a large pot or dutch oven, bring the broth to a boil over medium high heat. When the broth is boiling, add the orzo and reduce the heat to medium. Cook for half the recommended time on the pasta package (typically about 5-6 minutes) then stir in broccoli florets. Continue cooking for another 5-6 minutes, until the broth is mostly absorbed and the orzo and broccoli are both tender.
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Reduce heat to medium low and stir in cream, 4 cups of cheddar, and salt to taste. Continue to stir and cook over that lowered heat until the cheese is completely melted and incorporated for a smooth, creamy mixture. Serve right away and garnish with reserved 1/2 cup of cheddar.
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