Creamy One-Pot Broccoli Cheddar Orzo for Cozy Weeknight Dinners

This Creamy One-Pot Broccoli Cheddar Orzo is perfect for busy weeknights, combining simplicity and indulgence in a delightful vegetarian dish.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Orzo Base

1 cup Orzo Pasta can be substituted with elbow macaroni or ditalini
4 cups Vegetable Broth can substitute with chicken broth
1 cup Heavy Cream can substitute with half-and-half or milk
2 tablespoons Butter unsalted preferred for salt control

For the Broccoli and Cheese

2 cups Broccoli fresh or frozen options work
1.5 cups Cheddar Cheese shredded

For Seasoning

1 teaspoon Salt adjust according to taste
0.5 teaspoon Pepper fresh ground recommended
1 teaspoon Garlic Powder

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, melt 2 tablespoons of butter until bubbly and fragrant.
Add 2 cups of chopped broccoli and sauté for 3–4 minutes until tender and bright green.
Stir in 1 cup of orzo pasta, mixing well to coat it in the buttery goodness. Cook for 1–2 minutes.
Pour in 4 cups of vegetable broth and 1 cup of heavy cream, bring to a rolling boil.
Once boiling, reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally.
Remove from heat and stir in 1 ½ cups of shredded cheddar cheese until melted and creamy.
Season to taste with salt, pepper, and garlic powder.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 400mgIron: 2mg

Notes

Use freshly shredded cheddar for the best melt. Monitor liquid levels while cooking and taste before serving to adjust seasoning.

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