Name: Creamy Broccoli Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tablespoon Olive Oil: Used for sautéing the aromatics, providing a flavorful base. Choose a good quality extra virgin olive oil if possible.; 1 Tablespoon Butter: Adds richness and flavor depth to the sauce base, complementing the olive oil. Unsalted butter is preferred to control the sodium level.; 3-4 Cloves Garlic, Minced: Fresh garlic provides an essential aromatic foundation. Adjust the amount based on your preference for garlic intensity.; 1 Small Onion, Finely Chopped (about 1 cup): Adds a layer of savory sweetness when sautéed. Yellow or white onion works well.; 1 ½ cups Orzo Pasta: A small, rice-shaped pasta that cooks relatively quickly and holds creamy sauces beautifully.; 4 cups Vegetable Broth (or Chicken Broth): The primary cooking liquid for the orzo. Use low-sodium broth to better control the final seasoning. Quality broth adds significant flavor.; 1 Large Head of Broccoli (about 3-4 cups florets), Cut into Small, Bite-Sized Florets: The star vegetable. Cutting florets small ensures they cook quickly and integrate well with the orzo. Ensure stems are trimmed or peeled if using.; ½ cup Heavy Cream (or Half-and-Half): Creates the signature creaminess of the sauce. Heavy cream provides the richest result.; ¾ cup Grated Parmesan Cheese, plus more for serving: Adds salty, nutty flavor and contributes to the sauce’s thickness and richness. Use freshly grated Parmesan for the best meltability and flavor.; ½ teaspoon Salt (or to taste): Enhances all the flavors. Adjust based on the saltiness of your broth and Parmesan.; ¼ teaspoon Black Pepper (or to taste): Adds a touch of warmth and spice. Freshly ground black pepper is recommended.; Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat. Add with the garlic and onion if desired.; Optional: 1 Tablespoon Lemon Juice or Zest: Added at the end to brighten the flavors and cut through the richness.

Ingredients

Scale

1 Tablespoon Olive Oil: Used for sautéing the aromatics, providing a flavorful base. Choose a good quality extra virgin olive oil if possible.
1 Tablespoon Butter: Adds richness and flavor depth to the sauce base, complementing the olive oil. Unsalted butter is preferred to control the sodium level.
3–4 Cloves Garlic, Minced: Fresh garlic provides an essential aromatic foundation. Adjust the amount based on your preference for garlic intensity.
1 Small Onion, Finely Chopped (about 1 cup): Adds a layer of savory sweetness when sautéed. Yellow or white onion works well.
1 ½ cups Orzo Pasta: A small, rice-shaped pasta that cooks relatively quickly and holds creamy sauces beautifully.
4 cups Vegetable Broth (or Chicken Broth): The primary cooking liquid for the orzo. Use low-sodium broth to better control the final seasoning. Quality broth adds significant flavor.
1 Large Head of Broccoli (about 3–4 cups florets), Cut into Small, Bite-Sized Florets: The star vegetable. Cutting florets small ensures they cook quickly and integrate well with the orzo. Ensure stems are trimmed or peeled if using.
½ cup Heavy Cream (or Half-and-Half): Creates the signature creaminess of the sauce. Heavy cream provides the richest result.
¾ cup Grated Parmesan Cheese, plus more for serving: Adds salty, nutty flavor and contributes to the sauce’s thickness and richness. Use freshly grated Parmesan for the best meltability and flavor.
½ teaspoon Salt (or to taste): Enhances all the flavors. Adjust based on the saltiness of your broth and Parmesan.
¼ teaspoon Black Pepper (or to taste): Adds a touch of warmth and spice. Freshly ground black pepper is recommended.
Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat. Add with the garlic and onion if desired.
Optional: 1 Tablespoon Lemon Juice or Zest: Added at the end to brighten the flavors and cut through the richness.

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Instructions

Sauté Aromatics: Place a large pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter is melted and shimmering, add the finely chopped onion. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and softened. Add the minced garlic (and red pepper flakes, if using) and sauté for another minute until fragrant. Be careful not to burn the garlic.
Toast the Orzo: Add the uncooked orzo pasta to the pot. Stir continuously for about 1-2 minutes, allowing the orzo grains to toast slightly in the fats and aromatics. This step enhances the nutty flavor of the pasta and helps prevent clumping.
Add Broth and Simmer: Pour in the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. Simmer for about 8-10 minutes. The orzo should be absorbing the liquid but not yet fully cooked.
Cook the Broccoli: After the initial 8-10 minutes of simmering, stir in the small broccoli florets. Ensure they are submerged in the liquid as much as possible. Replace the lid and continue to simmer for another 5-7 minutes, or until the orzo is cooked al dente (tender but still with a slight bite) and the broccoli is tender-crisp. The cooking time may vary slightly depending on the size of your florets and the specific brand of orzo. Most of the liquid should be absorbed by now, but it should still look slightly saucy. If it looks too dry, add a splash more broth or hot water.
Add Cream and Cheese: Remove the pot from the heat. This is important to prevent the cheese from clumping or the cream from splitting. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir gently but thoroughly until the cheese is melted and the sauce becomes smooth and creamy, coating the orzo and broccoli evenly.
Season and Finish: Stir in the salt and black pepper. Taste the creamy broccoli orzo and adjust seasoning as needed. If desired, stir in the fresh lemon juice or zest now for a burst of brightness.
Serve: Serve the creamy broccoli orzo immediately while it’s hot and at its creamiest. Garnish with extra grated Parmesan cheese and perhaps some fresh parsley, if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: one normal portion
Calories: 550