Broccoli Cheddar Orzo is an easy weeknight favorite made on your stove top or instant pot! This cozy dish comes together in less than 30 minutes and is a cheesy, creamy dream.
Broccoli Cheddar Orzo
I don’t know about you but broccoli and cheddar may just be the best pairing since pb&j. I can’t get enough of this combo. Whether it’s soup, a side dish, or a simple pasta dish like this one. This is a true one pot/skillet meal done right on the stove top or in your instant pot! No oven pre-heating and/or baking required. All you need for this recipe is a little butter, some onion, garlic, orzo, a few dried (or fresh) herbs, seasonings, broccoli, broth and a couple of cheeses! We use cream cheese and cheddar to give this a rich flavor without any heavy cream needed. Sometimes simple meals are best, and this one truly hits the spot, plus kids and adults alike will totally devour a pot of broccoli cheese no matter what form it comes in!
Looking for more orzo-mazing recipes? Check out this fresh Lemon Orzo Salad or these Orzo Stuffed Bell Peppers!
What is orzo?
Because of its shape, orzo is often confused for rice. However, it’s made with flour and is actually pasta! Basically, it’s a rice shaped pasta! The small size of the pasta makes it great for soups and casseroles because it cooks so quickly. You can find it at almost any grocery store with the other dried/shelf stable pastas.
How To Make Broccoli Cheddar Orzo
On the Stove Top:
- Melt. Melt the butter in a large pot over medium heat.
- Saute. Add the onion, garlic, and orzo to the pan and saute, stirring occasionally for 5 minutes or until the onions are soft and the orzo is toasted.
- Season. Add the oregano, basil, salt, pepper, dijon mustard, hot sauce, broth, and broccoli to the pan and stir to combine.
- Simmer. Simmer over medium heat for 9-12 minutes, until the orzo is soft. Stir frequently to avoid any sticking..
- Stir. Stir in the cream cheese and 1 cup of the shredded cheddar. Taste and add more salt and pepper if desired.
- Melt. Turn off the heat, cover the pan, and allow the cheese to melt. About 2-3 minutes.
- Serve. Serve with an extra sprinkle of cheese or a garnish of fresh parsley and enjoy.
In the Instant Pot:
- Melt. Turn the instant pot to saute mode and add the butter, letting it melt.
- Saute. Add the onion, garlic and orzo and cook, stirring constantly for 3 minutes (the instant pot cooks faster and we don’t want the garlic to burn).
- Season. Turn the instant pot off and add in the oregano, basil, salt, pepper, mustard, hot sauce, broth and broccoli and stir to combine.
- Cook. Place the lid on the pot and seal the valve. Turn the pot onto manual/high pressure for 5 minutes, keeping in mind the pot will take about 5-8 minutes to come to pressure.
- Release. Once the cook time is up, do a quick release of the pressure.
- Stir. Stir in the cream cheese and cheddar cheese, allowing it to melt, then give the dish a final stir.
- Serve. Serve while hot and enjoy!
Storing Broccoli Cheddar Orzo
Store leftover orzo in an airtight container in the fridge for up to 3 days. You can always add a splash of more broth if you feel the dish is a bit dry upon reheating.
Ingredients Notes for Broccoli Cheddar Orzo
- Butter – I used salted butter for this recipe, but unsalted butter could work fine too. If using unsalted, just make sure you taste and add salt as needed before you serve this at the table!
- Onion – A medium onion diced, white or yellow is fine.
- Garlic – I start with 3 cloves and go from there!
- Orzo – Make sure you don’t skip toasting the orzo in the butter! It doesn’t take long but this adds lots of flavor to the dish and is worth the extra step.
- Oregano and Basil – I used dried herbs for this recipe but of course you can use fresh if you have them!
- Salt and Pepper – Enough to taste, you can always adjust to your desire.
- Dijon Mustard – Do not skip the dijon mustard and hot sauce! These additions add a really necessary flavor to dishes with cheese so that they don’t come out flat or bland. Don’t worry, you won’t taste the mustard and hot sauce, it’s just flavoring.
- Hot Sauce – My personal favorite hot sauce is Cholula brand. I love it because it’s tangy and not too spicy, but you can use whatever you prefer!
- Broth – I like to use low sodium broth. Chicken or vegetable are great in this recipe.
- Broccoli – I prefer the florets that way you just get all those lovely tree tops. Broccoli pieces in general are also fine.
- Cheese – I only used cream cheese and cheddar in this recipe, but you could add other cheeses if you wish. As far as the cream cheese, you can use low fat or full fat. I also think this would be tasty with some Parmesan or Gruyere cheese to mix things up.
Enjoy!
~Nichole
Broccoli Cheddar Orzo
Ingredients
- 3 Tablespoons Butter
- 1/2 Medium Onion Diced
- 3 Cloves Garlic Minced
- 1 Pound Orzo
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt & Pepper to taste
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Hot Sauce *I use Cholula brand
- 4 Cups Low Sodium Chicken or Vegetable Broth
- 3 Cups Broccoli Florets
- 4 Ounces Cream Cheese
- 1 1/2 Cups Shredded Cheddar Cheese
Instructions
STOVE TOP METHOD:
- Melt the butter in a large pot over medium heat.
- Add the onion, garlic, and orzo to the pan and cook, stirring occasionally for 5 minutes.
- Add the oregano, basil, salt, pepper, dijon mustard, hot sauce, broth, and broccoli to the pan and stir to combine.
- Simmer over medium heat for 9-12 minutes, until the orzo is soft, stirring frequently.
- Stir in the cream cheese and 1 cup of the shredded cheddar. Taste and add more salt & black pepper if desired.
- Turn off the heat, cover the pan and allow the cheese to melt, about 2-3 minutes.
- Serve immediately and store any leftovers in an airtight container in the refrigerator for up to 3 days.
INSTANT POT METHOD:
- Turn the instant pot to saute mode and add the butter.
- Once melted add the onion, garlic and orzo and cook, stirring constantly for 3 minutes (the instant pot cooks faster and we don’t want the garlic to burn).
- Turn the instant pot off and add in the oregano, basil, salt, pepper, mustard, hot sauce, broth and broccoli and stir to combine.
- Place the lid on the pot and seal the valve. Turn the pot onto manual/high pressure for 5 minutes, keeping in mind the pot will take about 5-8 minutes to come to pressure.
- Once the cook time is up, do a quick release of the pressure.
- Stir in the cream cheese and cheddar and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you use fresh broccoli?
This is right up my street! I’m always looking for good midweek meals and this has just made it into my rotation!
Katie xoxox
That sounds delicious. I love all the added spices and mustard and hot sauce, yum! I’m making this for sure.
I made this for dinner tonight Everyone loved it.
My kids loved this! It’s great when you can find a new way to use broccoli and the kids love it. Thanks for such a delicious recipe!
I have never tried to make this kind of recipe, and it looks really delicious and easy to make. I am sure my husband will love this. Thank you!
This is one of my favorite recipes! This is super easy to make, so comforting and delicious!
Some find it blah but I absolutely love orzo! And this is such an interesting and tasty recipe, on my list next time I make orzo!
I couldn’t find orzo here so I used another shape, but it was still super tasty! Love the tangy cheddar with the broccoli.