Broccoli Cheddar Orzo

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Broccoli cheddar orzo is a tasty dish you can whip up in just 35 minutes. This creamy, cheesy pasta combines tender orzo with crisp broccoli and carrots for a comforting meal. It’s perfect as a side or light main course.

You’ll love how easy this recipe is to make. The orzo cooks right in the pan with the veggies and broth, soaking up all the yummy flavors. Then you stir in milk and cheese at the end for a rich, velvety sauce. It’s a great way to get more veggies into your diet too!

Exact Ingredients List

Here’s what you’ll need to make this yummy broccoli cheddar orzo:

• 1 cup orzo pasta
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup shredded carrots
• 2 cloves minced garlic
• 2 cups chicken or vegetable broth
• 1 cup whole milk
• 1 1/2 cups finely chopped fresh broccoli florets
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Make sure you have all these ingredients ready before you start cooking. This will make the process smoother and more enjoyable.

Remember, you can adjust the salt to your taste. The Dijon mustard and fresh parsley are optional, but they add nice flavor if you choose to use them.

Instructions

Melt butter in a medium saucepan over medium heat. Add onions and cook for 2-3 minutes until soft. Toss in carrots and cook for 1-2 more minutes.

Add orzo to the pan. Stir often for 2-3 minutes until lightly toasted. Mix in garlic and cook for 30 seconds.

Pour in broth, mustard, salt, and pepper. Stir well. Bring to a simmer and cook 3-5 minutes until orzo starts to soften.

Add broccoli and milk. Stir to mix. Cook 3-5 more minutes, stirring now and then, until orzo is done and broccoli is tender. Add more liquid if needed.

Turn heat to low. Mix in cheddar and Parmesan cheese until melted and creamy. Taste and add more salt or pepper if you like.

Take the pan off the heat. Let it sit for 2-3 minutes to thicken up a bit. Sprinkle with parsley if you want. Serve right away and enjoy your creamy, cheesy orzo!

Possible Substitutes List

Can’t find orzo? No worries! You can use other small pasta shapes like ditalini or acini di pepe. They cook up similarly to orzo.

Don’t have broccoli on hand? Try these swaps:

• Cauliflower florets
• Brussels sprouts (chopped)
• Green peas

For the cheese, you can mix it up:

• Gruyère for a nuttier flavor
• Monterey Jack for extra meltiness
• Gouda for a smoky twist

No chicken broth? Use vegetable broth to make this dish vegetarian-friendly.

Lactose-sensitive? Try these dairy-free options:

• Unsweetened almond milk instead of whole milk
• Nutritional yeast for a cheesy flavor without the cheese

Want to add some protein? Toss in:

• Cooked, diced chicken
• Canned white beans (drained and rinsed)
• Crispy bacon bits

These swaps let you customize the dish to your taste or use what’s in your pantry. Have fun experimenting!

How To Make It Diabetes-Friendly

You can make this broccoli cheddar orzo more diabetes-friendly with a few simple changes. Try these tips:

Use whole wheat orzo instead of regular pasta. This adds fiber and slows down carb absorption.

Cut back on the amount of orzo. Use 3/4 cup instead of 1 cup to lower the carb count.

Replace whole milk with unsweetened almond milk. This reduces calories and carbs.

Add extra veggies like cauliflower or bell peppers. More non-starchy veggies help balance blood sugar.

Use less cheese. Try 1 cup of cheddar instead of 1 1/2 cups.

Here’s a quick comparison:

These swaps cut carbs and calories while keeping the yummy taste. You can still enjoy this creamy dish as part of a balanced meal. Just remember to watch your portion size.

Tips, Tricks & Storing

For the best broccoli cheddar orzo, use freshly grated cheese. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.

Cut your broccoli into small, even pieces. This helps it cook quickly and evenly.

Don’t overcook the orzo. It should be al dente when you add the broccoli. It will continue cooking as you add the other ingredients.

To store leftovers, let the dish cool completely. Put it in an airtight container and keep it in the fridge for up to 3 days.

When reheating, add a splash of milk or broth to bring back the creamy texture. Warm it gently on the stove or in the microwave, stirring often.

You can make this dish ahead of time. Just undercook the orzo and broccoli slightly, then reheat and finish cooking before serving.

For a vegetarian version, use vegetable broth instead of chicken broth.

Try adding different veggies like peas or spinach for variety.