Savor the rich taste of Creamy Broccoli Cheddar Orzo, a perfect blend of cheese & veggies in a quick, comforting meal. Ideal for busy nights!

Scale

2 cups (400g) dry orzo pasta

4 cups (960ml) low-sodium chicken or vegetable broth

3 tablespoons (42g) unsalted butter

1 medium yellow onion, finely diced (about 1 cup)

3 garlic cloves, minced (about 1 tablespoon)

4 cups (280g) broccoli florets, cut into bite-sized pieces

2 cups (8oz/226g) sharp cheddar cheese, freshly grated

½ cup (120ml) heavy cream

¼ teaspoon freshly grated nutmeg

½ teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Prepare all ingredients: dice onion, mince garlic, cut broccoli into bite-sized florets, and grate cheese.
In a large Dutch oven or deep skillet with a lid, melt butter over medium heat. Add diced onion with a pinch of salt and cook 3-4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add dry orzo and stir to coat in butter mixture. Toast for 2 minutes, stirring frequently, until some pieces turn lightly golden.
Pour in broth and add Dijon mustard, scraping pot bottom to release any browned bits. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Cover partially with lid and cook for about 5 minutes, stirring occasionally.
Add half the broccoli florets and continue cooking for another 5 minutes, stirring periodically.
Add remaining broccoli florets and cook 2-3 more minutes until orzo is al dente and second batch of broccoli is bright green and crisp-tender.
Remove pot from heat. Stir in heavy cream and nutmeg.
Add grated cheddar in three batches, stirring between additions until fully melted.
Season with salt and pepper to taste.
Let stand 2-3 minutes before serving to allow sauce to thicken slightly.