Broccoli Cheddar Orzo

This Broccoli Cheddar Orzo is rich, creamy, and loaded with tender broccoli in a silky, cheesy sauce. Made with sharp cheddar, Parmesan, garlic, and a touch of cream, it's a comforting, restaurant-worthy dish that comes together in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Orzo recipes, Pasta recipes

Cuisine: American

Keyword: broccoli cheddar orzo soup, cheddar broccoli orzo

Servings:

Author: Tatiana

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot finely diced (about ⅓ cup)
3 garlic cloves minced
1½ cups dry orzo pasta about 9 oz
¼ cup dry white wine optional
3 cups low-sodium chicken broth plus more as needed
3 cups broccoli florets chopped into small, bite-sized pieces (about 9 oz)
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon Dijon mustard
½ cup heavy cream
1½ cups freshly shredded sharp cheddar cheese about 6 oz
⅓ cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice or to taste

Optional finishing touches

1 tablespoon cold unsalted butter for extra silkiness
Freshly cracked black pepper
A little extra Parmesan
Chopped fresh chives

Instructions

Sauté the aromatics: Heat the butter and olive oil in a large, deep skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Toast the orzo: Add the dry orzo and cook for 1–2 minutes, stirring frequently. Pour in the white wine and simmer for 1 minute.
Cook the orzo: Add the chicken broth, salt, pepper, and smoked paprika. Bring to a gentle simmer and cook uncovered for 6–7 minutes, stirring frequently.
Add the broccoli: Stir in the chopped broccoli and cook for another 3–5 minutes, until the orzo is tender and the broccoli is bright green. Add a splash of broth if needed.
Make it creamy: Reduce the heat to low. Stir in the Dijon mustard and heavy cream. Remove from the heat and gradually stir in the cheddar and Parmesan until melted and smooth.
Finish and serve: Stir in the lemon juice and optional cold butter. Adjust the seasoning and add a splash of warm broth if the orzo is too thick. Garnish with fresh chives, extra Parmesan, and black pepper. Serve immediately.

Notes

Use sharp cheddar, not mild. Sharp cheddar gives the dish a pronounced cheese flavor. For an especially smooth sauce, choose a good-quality sharp cheddar that isn't excessively aged.
Don't overcook the broccoli. Small florets are essential. They should be tender but still bright green, rather than mushy.
Keep the orzo saucy. It continues absorbing liquid even after cooking. Add warm broth until the sauce flows gently around the pasta.

Nutrition