If there’s a recipe that embodies cozy, satisfying comfort in a single skillet, it’s One-Pot Broccoli Cheese Orzo. Creamy, dreamy orzo enveloped in melty cheddar and Parmesan, studded with vibrant green broccoli, and all of it ready in less time than it takes to preheat your oven. This dish is a dinnertime hero for busy nights, picky eaters, or anyone who appreciates a velvety, cheesy bowl of joy that needs almost zero clean-up!

One-Pot Broccoli Cheese Orzo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of One-Pot Broccoli Cheese Orzo is in its simplicity. Every ingredient serves a purpose, building flavor and texture by layering savoriness, color, and richness. No oddities here—just staple pantry and fridge finds that come together as pure magic.

Olive oil or butter: Adds a luscious, rich base and helps soften the aromatics for a silky result.
Small onion, finely chopped: Brings gentle sweetness and depth to every bite.
Garlic, minced: Aromatic and savory, garlic lifts all the flavors without taking over.
Dry orzo pasta: The star! These tiny pasta grains become wonderfully creamy when cooked in broth.
Low-sodium vegetable or chicken broth: Infuses the orzo with flavor while keeping the dish lighter and less salty.
Finely chopped broccoli florets: Adds color, crunch, and a freshness that balances all that cheese.
Salt: Essential for bringing out every ingredient’s best.
Black pepper: Adds just the right amount of warmth and gentle spice.
Milk (any kind): Makes everything extra creamy and luscious—use your favorite dairy or non-dairy option.
Shredded sharp cheddar cheese: For bold, melty, classic mac-and-cheese flavor throughout.
Grated Parmesan cheese: Brings a savory, nutty finish that makes the one-pot magic complete.

How to Make One-Pot Broccoli Cheese Orzo

Step 1: Sauté Onion and Garlic

Start by warming your olive oil or butter in a large skillet over medium heat. Toss in the finely chopped onion and let it cook gently for about three to four minutes, stirring occasionally, until it’s translucent and soft. The moment you add the garlic, the kitchen will smell amazing—just give it about 30 seconds so it doesn’t burn, but releases its aromatic goodness.

Step 2: Toast the Orzo

Pour the dry orzo right into the skillet with the softened onions and garlic, stirring it around to coat the pasta in those fragrant oils. Letting the orzo toast for about one minute gives it a richer flavor and helps it hold its body as it cooks in the broth.

Step 3: Add Broth and Broccoli

Next, it’s time for the liquid magic: gently stir in your broth, raising the heat just enough to bring everything to a simmer. Add the finely chopped broccoli, salt, and pepper, giving everything a good mix. Lower the heat, pop on a lid, and give it eight to ten minutes for the orzo to soak up the broth and the broccoli to turn bright green and tender.

Step 4: Stir in Milk and Cheeses

Once most of the liquid is absorbed and the orzo is al dente, reduce the heat, remove the lid, and pour in the milk, shredded cheddar, and Parmesan. Stir and watch as the cheeses melt into a creamy sauce that coats every piece of pasta and broccoli. The transformation from simple ingredients to a luscious, cheesy blend happens in seconds!

Step 5: Serve and Savor

Take your skillet off the heat and give everything one final stir. You want everything silky and cohesive, with no clumps of unmelted cheese. Serve your piping hot One-Pot Broccoli Cheese Orzo straight from the pot, or spoon it into bowls for an extra homey touch.

How to Serve One-Pot Broccoli Cheese Orzo

Garnishes

A sprinkling of extra sharp cheddar, a dusting of fresh Parmesan, or even a little chopped parsley can add a pretty pop of color and an extra burst of flavor. Cracked black pepper or a drizzle of olive oil will elevate each bowl, making this already comforting dish feel just a bit more special.

Side Dishes

While this One-Pot Broccoli Cheese Orzo can absolutely hold its own as a meal, it pairs beautifully with a crisp green salad, garlicky roasted veggies, or even a slice of rustic bread for scooping up all that creamy sauce. If you want extra protein, try it alongside grilled chicken or white beans tossed with lemon and herbs.

Creative Ways to Present

Ladle your cheesy orzo into colorful bowls or even mini cast-iron skillets for a bistro vibe. For fancy occasions, serve it as a side in ramekins with a garnish of microgreens. Kids adore it packed into thermoses for a hot lunch at school, and leftovers make a fabulous workday desk lunch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the One-Pot Broccoli Cheese Orzo cool to room temperature before transferring it to an airtight container. Pop it in the fridge, and you’ll have a quick, satisfying meal ready to go for up to three days.

Freezing

While orzo dishes with cheese sauces freeze better than most pastas, the texture of the sauce can change slightly after freezing. To freeze, portion the cooled orzo into freezer-safe containers, leaving a little room at the top. Thaw in the refrigerator overnight before reheating for best results.

Reheating

Reheat individual portions in the microwave or a skillet over low heat, adding a splash of milk or broth to restore creaminess. Stir frequently to keep the cheese from separating, and enjoy your One-Pot Broccoli Cheese Orzo as luxuriously as when it was first made.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Just add the frozen florets straight into the skillet—they’ll thaw and cook perfectly with the orzo. If your broccoli pieces are large, chop them up a bit before cooking for the best texture.

Is there a way to make this gluten-free?

You can substitute gluten-free orzo or even small gluten-free pasta shapes. Follow the package cooking times and check for tenderness as they may need a tiny bit more liquid or time.

How can I add protein to One-Pot Broccoli Cheese Orzo?

A handful of cooked, shredded chicken, or a can of drained white beans stirred in at the end are both tasty ways to boost the protein and make this a heartier meal.

What can I use instead of cheddar?

If you’re feeling adventurous, swap cheddar for fontina, gouda, or Monterey Jack—each will melt beautifully and offer a new spin on that irresistibly creamy texture.

Can I make this dairy-free?

Yes! Use your favorite plant-based milk, a good non-dairy cheese (look for one that melts well), and leave out or use a vegan Parmesan alternative. The result will still be velvety and delicious!

Final Thoughts

Whether you’re after a quick weeknight dinner or a comforting side, give this One-Pot Broccoli Cheese Orzo a try. It’s incredibly easy, endlessly customizable, and always a crowd-pleaser. One skillet, a handful of ingredients, and pure comfort on your fork—you are going to love making this your new go-to!

One-Pot Broccoli Cheese Orzo Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy one-pot meal, this Broccoli Cheese Orzo is a flavorful combination of tender orzo pasta, broccoli, and a blend of cheddar and Parmesan cheeses. Perfect for a quick and satisfying dinner for the whole family.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup dry orzo pasta
2 cups low-sodium vegetable or chicken broth
2 cups finely chopped broccoli florets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk (any kind)
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese

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Instructions

Heat olive oil or butter: In a large skillet or saucepan, heat olive oil or butter over medium heat.
Cook onion and garlic: Add the chopped onion and cook until soft. Stir in the garlic and cook for another 30 seconds.
Add orzo and broth: Add the dry orzo and stir to coat, then pour in the broth and bring to a simmer.
Stir in broccoli: Add the chopped broccoli, salt, and pepper. Cover and cook for 8–10 minutes until orzo is tender.
Add milk and cheese: Stir in the milk, cheddar cheese, and Parmesan until melted and creamy. Serve warm.