Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken or vegetable broth
- 2 cups chopped broccoli florets
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook until translucent.
- Add orzo pasta and toast for 1-2 minutes, stirring constantly.
- Pour in broth and bring to a boil. Reduce heat and simmer until orzo is cooked and liquid is absorbed.
- Stir in chopped broccoli and cook for 3-5 minutes until tender.
- Remove from heat; stir in shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- You can substitute the broccoli with spinach or kale for variety.
- For extra creaminess, add a splash of heavy cream or a dollop of sour cream.
- Use gluten-free orzo for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg