One Pot Broccoli Cheese Orzo

Ingredients

• 8 oz sharp cheddar cheese about 2 cups, shredded
• 1 lb broccoli crowns approximately 2 medium heads
• 1 large yellow onion
• 6 large garlic cloves
• 2 tbsp olive oil
• 1 3/4 tsp kosher salt divided
• 1/2 tsp freshly ground black pepper divided
• 1 1/2 tsp dry ground mustard
• 1/8 tsp ground cayenne pepper optional
• 1 lb dried orzo pasta
• 1 32-ounce carton low-sodium vegetable or chicken broth (just under 4 cups)
• 1 cup whole or 2% milk
• 2 tbsp unsalted butter

Instructions

• Prepare Ingredients:
• Shred the cheddar cheese on the small holes of a box grater (about 2 packed cups).
• Trim the stems from the broccoli crowns and cut the florets into 1 to 1 1/2-inch pieces.
• Chop the broccoli stems into 1/4 to 1/2-inch pieces and place them in a medium bowl.
• Finely chop the onion (about 2 cups) and add it to the bowl with the broccoli stems.
• Finely grate the garlic (about 4 teaspoons).
• Cook Vegetables:
• Heat olive oil in a large Dutch oven or heavy pot over medium heat until shimmering (about 30 seconds).
• Add the onion, broccoli stems, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, for 5–7 minutes until the onion is translucent and the stems are tender.
• Add Broccoli Florets and Seasoning:
• Stir in the broccoli florets, the remaining 3/4 teaspoon salt, the remaining 1/4 teaspoon black pepper, ground mustard, and cayenne (if using). Cook for 3–5 minutes, stirring frequently, until the florets turn bright green.
• Add Garlic and Orzo:
• Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Stir in the orzo and cook for 1 minute, stirring constantly, to lightly toast the pasta.
• Cook the Orzo:
• Pour in the broth, stirring to combine and scrape up any browned bits at the bottom of the pot.
• Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.
• Cook, stirring occasionally, for 6–8 minutes (or per package instructions) until the orzo is just shy of al dente and most of the liquid is absorbed but still glossy.
• Add Milk and Finish Cooking:
• Stir in the milk and simmer for another minute until the orzo is fully cooked and the mixture is saucy.
• Finish the Dish:
• Remove the pot from heat. Stir in the butter and shredded cheese until melted and glossy.
• Let the dish rest for 5 minutes to thicken before serving.

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