Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 3 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in orzo and cook for 1-2 minutes to toast slightly.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until orzo is tender and liquid is mostly absorbed, about 10 minutes.
- Add broccoli and cook for 3-4 minutes until bright green and tender.
- Lower heat and stir in shredded cheddar cheese and milk until cheese is melted and sauce is creamy.
- Season with salt and pepper. Garnish with chopped parsley before serving.
Notes
- You can substitute broccoli with spinach or kale for variation.
- Add cooked chicken or bacon for extra protein.
- Use lactose-free cheese and milk for dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 5g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg