Description
Tender broccoli florets mingle with nutty orzo in a silky, cheese-infused broth, creating a comforting blend of creamy and savory flavors. Ready in just 20 minutes.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion minced
- 2 cloves garlic minced
- 1 cup orzo
- 3 cups vegetable broth
- 2 cups broccoli florets
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add minced onion and garlic and sauté until translucent, about 3 minutes.
- Stir in orzo and cook for 1–2 minutes until slightly golden.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 6 minutes.
- Stir in broccoli florets, recover, and cook for an additional 4 minutes until tender.
- Remove from heat and stir in Parmesan and cheddar until melted and creamy.
- Season with salt and black pepper to taste and serve immediately.
Notes
- For a creamier texture, replace some broth with milk
- Substitute cheddar with Gruyère or Monterey Jack for different flavor
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Add a pinch of red pepper flakes for a spicy kick