If you’re looking for a creamy, satisfying side dish that everyone at the table will love, this Cheesy Orzo with Broccoli is a must-try! Think of it as a grown-up version of mac and cheese—only richer, creamier, and packed with tender broccoli for added texture and nutrition.
This easy cheesy orzo pairs beautifully with chicken, pork chops, or even steak, making it a versatile addition to any weeknight dinner or holiday table. It's the kind of comfort food side dish that’s simple enough for everyday meals but delicious enough to serve to guests. If your family loves pasta, this family-friendly orzo recipe is sure to become a new favorite.
I started making this a couple years ago... but I got the recipe online! However, I love it so much I knew it had to be on my blog so I can always have access to it! The original recipe was from the kitchn! Here is her recipe, I only left off one thing and added one thing because this recipe is perfect!
If you are looking for more side dishes try my Fast Shells and Cheese or my Creamy Parmesan Rice! Both of these recipes pair really well with many main dishes. I am side dish kind of girl...I love the SIDES!
Ingredients
- sharp cheddar cheese
- butter
- broccoli crowns
- yellow onion
- garlic cloves
- olive oil
- kosher salt
- black pepper
- dry mustard
- cajun seasoniong
- orzo
- chicken broth
- water
- whole milk
See recipe card for quantities.
Instructions
This dish comes together easily. Saute onion until tender in the butter. Add the broccoli and cook until vibrant then stir in the seasonings. Be sure to add extra olive oil as needed. Toasting the orzo at this point is important as it brings out and extra level of flavor. When adding the broth and water be sure to scrape the bottom of the pot, breaking up any bits then turn that heat down to a simmer. Adding extra water as needed to keep everything moist and cook until the pasta is just al dente. Pour in milk and cook an extra minute until just al dente or just tender. Remove the pot from the heat and stir in the butter and cheese. Let it sit for a few minutes to thicken. I promise it will become a favorite!
Substitutions
- Whole Milk - Evaporated Milk works great as a substitute. Also, 2% works-just do not go lower in percentage.
- Cajun Seasoning - there is not enough to make a huge difference, but you can completely omit if you like
- Onion - Onion Powder works just as well, just skip the saute part and add a ½ teaspoon with the other seasonings.
Variations
Want a one pot meal? Add in 1 ½ cups of cooked rotisserie chicken when adding the butter and cheese. You will also need to increase the milk and cheese a bit, so that it is creamy.
Equipment
I love using my dutch oven for this recipe. Here is a link to one of my favorites that is economical! LINK HERE
Storage
This keeps wonderful in the fridge for 3 days. I like to add more milk when reheating in 30 second intervals so that it is creamy like Day 1!
To Try!
Cheesy Orzo with Broccoli
Ingredients
- 4 ounces sharp cheddar cheese shredded (1 heaping cup)
- 1 Tablespoon butter
- ½ pound broccoli crowns about 1 medium, cut into florets
- 1 Tablespoon yellow onion finely diced
- 2 cloves garlic minced or grated
- 2 tablespoons olive oil divided
- 1 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoons dry ground mustard
- ⅓ teaspoon Cajun seasoning optional
- ½ pound dried orzo pasta
- 14.5 oz low-sodium chicken broth
- ¼ cup water
- ½ cup 2% milk
Instructions
- Heat 1 Tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 30 seconds. Add the onion and saute until tender. About 1 minute. Add florets and sauté until starting to turn vibrant green, about 3 minutes. Add seasonings and stir to combine. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add extra oil if needed. Add dried orzo pasta and cook, stirring constantly, until lightly toasted, about 1 minute. Add broth and water and stir to combine, being sure to scrape the bottom of the pot for any browned bits left. Increase the heat to high and bring to a boil. Once at a boil then reduce the heat to maintain a very gentle simmer. Continue to cook, stirring every minute or so and scraping the bottom of the pot (If liquid cooks off to fast add a tablespoon of water at a time to keep it moist). Simmer until the orzo is a minute shy of al dente and most of the liquid is absorbed (but still glossy), 6 to 8 minutes or according to package instructions. Add milk, stir to combine, and simmer until the orzo is al dente but still saucy, about 1 minute more. Remove the pot from the heat. Add 1 Tablespoon unsalted butter and the cheese. Stir until the butter and cheese are melted and the orzo is glossy and saucy. Let sit for 5 minutes for the sauce to thicken before serving.
Madelyn Tannery says
I love making this! Especially for lunch, very kid friendly!!
Misty Tannery says
Yes! This recipe is so kid friendly!