Cheesy broccoli orzo
Orzo simmered in garlicky broth like a quick risotto, then stirred with broccoli and sharp cheddar until creamy, broccoli cheddar soup you can eat with a fork.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.77 a serving
- 500 calories
- Good the next day
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 3 cloves garlic, minced
- 1½ cups orzo
- 3½ cups vegetable broth
- 3 cups frozen broccoli
- 1½ cups cheddar cheese, grated
From your pantry
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 500 calories, 21 g protein, 55 g carbs and 22 g fat, and costs about $1.77 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen broccoli? Broccoli works.
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot over medium heat. Add the garlic and orzo and cook, stirring, 2 minutes, until the orzo smells toasty.
Medium heatTimer: 2 min
Pour in the broth and salt, turn the heat to high and .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn the heat to medium and , stirring often, 6 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 6 min
Dolly’s tip: Stir like you mean it. Orzo loves to glue itself to the bottom of the pot.Stir in the broccoli straight from the freezer and 4 to 5 minutes more, until the orzo is tender and most of the broth is absorbed.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 4 min 30 sec
Take the pot off the heat and stir in the cheddar and pepper until creamy. Add of water if it’s too thick.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Taste, add salt if it needs it, and serve right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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