Cheddar Broccoli Orzo

This creamy skillet recipe is a veggie-loaded twist on comfort food, made in one pan with simple ingredients!

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 1.5-cup servings

Calories 426kcal

Warm olive oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
Stir in garlic, salt, and pepper, and cook for another minute until fragrant.
Add orzo to the skillet and stir. Cook for 1 to 2 minutes until lightly toasted.
Add broth and broccoli florets to the skillet. Increase heat to bring to a boil, then reduce heat to maintain a rapid simmer. Cook, stirring frequently to prevent orzo from sticking to the pan, for 8 to 10 minutes or until the orzo is al dente and broth is absorbed. Some varieties of orzo may take longer to cook than others, so keep a close eye and adjust cooking time as needed.
Remove from heat. Add the lemon juice, milk, and cheeses. Stir vigorously until the cheese is melted. Serve warm and enjoy!
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Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat in a skillet with a little broth to prevent drying out over medium heat until warmed. You can also reheat it in a microwave-safe bowl in the microwave at 50% power in 30-second intervals.
Serve as a vegetarian main dish, hearty side, or bulk it up by adding shredded chicken, bacon, ham, or white beans before serving.
To decrease the sodium content of the recipe, cut back on the salt you add to the skillet.