Ten ingredients and thirty minutes, and only one pot to wash.
The orzo is not boiled and drained. It cooks in the broth, which it absorbs, and the starch it releases helps thicken the cheese sauce.
Why This Recipe Works
- Toasting the dry orzo in butter gives it a nutty flavour.
- Cooking it in broth means the pasta absorbs flavour rather than plain water.
- The orzo's starch thickens the sauce without any flour.
- Adding the broccoli for the last few minutes keeps it bright green.
- Stirring in cheddar over low heat keeps the sauce smooth.
Ingredient Notes
- Dry orzo
- A cup and a half, toasted in butter before the broth goes in. It cooks right in the pot.
- Small broccoli florets
- Three cups, added for the last 4 to 5 minutes so they stay bright green.
- Sharp cheddar and milk
- Two cups and half a cup. Sharp cheddar gives the sauce its flavour; a few streaks are left unmixed.
How to Make It
Onion softened in butter, garlic added
Melt butter in a Dutch oven over medium. Cook onion 3 minutes, then garlic 30 seconds.
Dry orzo toasted a minute, broth added to a simmer
Stir in dry orzo for 1 minute. Add broth and bring to a gentle simmer.
Cooked seven minutes, broccoli added until tender and green
Cook 7 minutes, stirring often, then add broccoli and continue 4 to 5 minutes until orzo is tender and broccoli stays bright green.
Milk and cheddar stirred in, a few streaks left
Lower heat and stir in milk and cheddar until creamy, leaving a few visible orange cheddar streaks.
Seasoned and served immediately
Season with salt and pepper and serve immediately.
A Cheese Sauce Made by the Pasta
There is no roux here and no separate sauce pan. The orzo cooks in the broth, releases its starch into it, and that starch is what the milk and cheddar bind to at the end. It is a stovetop one-pot orzo with no crumb topping or protein.
The base
Medium heat, in a Dutch oven2 tbsp unsalted butter, 1 small yellow onion finely diced, 2 garlic cloves
Flavour for the broth the orzo will absorb. The onion COOKED 3 MINUTES, the garlic 30 SECONDS.
The orzo - toasted, then simmered
7 minutes, stirring often1 1/2 cups dry orzo, 4 cups low-sodium vegetable broth
The pasta and the sauce's thickener at once. STIRRED IN FOR 1 MINUTE to toast, then the broth added and brought to A GENTLE SIMMER, COOKED 7 MINUTES, STIRRING OFTEN. Stirring keeps the orzo from sticking and helps it release starch.
The broccoli - late
The last 4 to 5 minutes3 cups small broccoli florets
Colour and bite. ADDED for a further 4 TO 5 MINUTES UNTIL ORZO IS TENDER AND BROCCOLI STAYS BRIGHT GREEN - late enough that it never dulls.
Milk and cheddar - off the boil
Heat lowered first1/2 cup whole milk, 2 cups shredded sharp cheddar
The creamy cheese sauce. STIRRED IN over LOWERED HEAT UNTIL CREAMY, LEAVING A FEW VISIBLE ORANGE CHEDDAR STREAKS, as the photograph shows. Low heat keeps the cheese from turning grainy.
Then tasteSEASONED WITH 1/2 tsp SALT AND 1/4 tsp PEPPER and SERVED IMMEDIATELY, because the orzo keeps drinking the sauce as it stands. No crumb topping and no baking - this is a stovetop orzo, not a baked broccoli mac and cheese. Leftovers are REFRIGERATED PROMPTLY.
Success Tips
- Stir often while the orzo cooks, or it sticks to the bottom of the pot.
- Keep the florets small so they cook in the same few minutes.
- Serve it straight away — the orzo keeps absorbing sauce as it sits.
Serving Ideas
Six servings of creamy orzo in a pale cheddar sauce with bright green broccoli florets and streaks of melted orange cheddar, served from the pot.
Frequently Asked Questions
Do I drain the orzo?
No. It cooks in the broth and absorbs it, and its starch helps make the sauce creamy.
Should I bake it with a crumb topping?
Not for this recipe. It is a stovetop one-pot dish with no crumb topping.
Does it keep?
Refrigerate leftovers promptly. The orzo thickens as it sits, so add a splash of milk or broth when reheating.
