AngelaThis one’s a weeknight hero. Like, “throw it together in one pan while you’re working from home and finishing up your last meeting” easy. And voila, dinner is ready in around 30 minutes.
Normally dinner is full of “just one more bite” negotiations, but when I make this orzo, something magical happens and they actually eat it. Like, clean-plate, maybe-even-second helping level enthusiasm.
It’s cheesy. It’s creamy. It’s full of cozy broccoli goodness. Basically, it’s like mac and cheese’s more sophisticated cousin who went to culinary school but still texts you memes.
Bonus: If you have a little extra time, it’s a fun one for kids to help with. Our girls help break the broccoli into tiny trees, and sometimes even peel the garlic (so i don’t have to), and suddenly dinner feels easy and kind of sweet.
And the best part? One pan. Because who is trying to wash five pots on a Wednesday night? Not us.
Ingredients:
- 1 tablespoon butter (or olive oil — whatever you’ve got)
- 1 small yellow onion, diced
- 3 cloves garlic, minced (I do more, but do as much as you like)
- 1 cup orzo (uncooked)
- 2 cups chicken broth
- 1 cup milk of choice
- 1 teaspoon paprika
- 2 cups small broccoli florets
- A few handfuls of shredded carrots
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan (optional but do it)
- 1 teaspoon dijon mustard
- Salt + black pepper
- Pinch of red pepper flakes (if you like a little heat)
How to make it:
Step 1: Melt your butter in a big skillet or saucepan over medium heat. Toss in the onion and cook for a few minutes until it softens. Add the carrots. Add the garlic and cook for another minute or two. Sprinkle in the paprika.
Step 2: Stir in the orzo and let it toast while you stir it in to give it a nutty, rich flavor to make it a bit more complex. Pour in the chicken broth and stir it all up, scraping the bottom a little so nothing sticks. Add in the dijon mustard. Bring to a boil then lower heat, cover, and simmer for 5 minutes (or until orzo is al dente).
Step 3: Toss in the broccoli florets and add the milk, give everything a quick stir, and cover it. Let it simmer on medium-low for 4–5 minutes, stirring every so often, until the broccoli has cooked and most of the liquid’s been soaked up.
Step 4: Remove from the heat and fold in the cheddar and Parmesan. Stir until it’s all creamy and melted. Serve right away.
Notes & Tips:
- Add shredded rotisserie chicken if you want more protein.
- Leftovers reheat nicely with a splash of broth or milk.
