Broccoli Cheddar Orzo
Published on February 23, 2026
Quick Summary
Creamy, comforting, and packed with flavor, this Broccoli Cheddar Orzo recipe is the ultimate weeknight dinner or side dish. Ready in under 30 minutes, it combines tender orzo pasta, bright broccoli, and rich melted cheddar cheese for a dish your whole family will love.
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Pin ItThis Broccoli Cheddar Orzo Is the Coziest One-Pan Dinner
Some recipes just feel like a warm hug on a plate, and this Broccoli Cheddar Orzo is exactly that. I've been making versions of creamy orzo for years, and this one is a favorite because it's simple, reliable, and always a hit with the whole family. Even picky eaters love the creamy texture and cheesy flavor, it's definitely kid-friendly!
Tender orzo, fresh broccoli, and sharp cheddar come together in the most delicious way. Cooking the orzo in broth instead of water builds flavor from the start, and stirring in the cheese at the end creates a smooth, creamy finish. Plus, it all comes together in one pan…fewer dishes, more time to sit down and enjoy dinner. YES!
This dish is hearty enough to serve as a main course, but it also pairs beautifully with chicken, baked salmon, or a crisp green salad. It's just as perfect for a busy weeknight as it is for a Sunday dinner or holiday spread.
If you like my broccoli cheese soup and broccoli mac and cheese, I have a feeling you will love this creamy, cheesy orzo too! It's another winner.
Ingredients (with Helpful Notes)
- Salted butter: Adds richness and flavor right from the start. If you only have unsalted butter, that works too, just adjust the seasoning at the end.
- Olive oil: Keeps the butter from browning too quickly and adds an extra layer of flavor.
- Yellow onion: Dice finely so it softens quickly and melts into the creamy orzo. Cook until translucent and tender, not browned.
- Garlic: Fresh minced garlic gives the best flavor. Cook just until fragrant to avoid bitterness.
- Orzo pasta: Toasting the orzo for a minute before adding the liquid enhances its nutty flavor and helps it hold its texture.
- Broth (vegetable or chicken): Cooking the orzo in broth instead of water builds flavor from the very beginning. Use a good-quality broth for best results.
- Whole milk or heavy cream: Milk keeps the dish creamy but lighter, while heavy cream makes it richer and more indulgent. Both work beautifully.
- Crushed red pepper flakes (optional): Adds a subtle heat that balances the creamy cheddar.
- Broccoli florets: Cut into small, bite-size pieces so they cook quickly and evenly. Fresh broccoli gives the best texture, but frozen (thawed and drained) can work in a pinch.
- Cheddar cheese: Sharp cheddar provides bold flavor. For the smoothest melt, grate your own cheese instead of using pre-shredded.
Tips for Making the Perfect Broccoli Cheddar Orzo
- Use a wide, large skillet: Gives you enough surface area for even cooking and easier stirring.
- Keep the heat at a gentle simmer: Once the liquid is added, avoid a rapid boil. A soft simmer ensures the orzo cooks evenly and the dairy stays smooth and creamy.
- Stir occasionally, not constantly: Stir enough to prevent sticking, but over-stirring can make the orzo gluey.
- Cut the broccoli into evenly sized pieces: Small, uniform florets cook quickly and give you the best texture in every bite.
- Don't overcook the broccoli: You're looking for bright green and just tender. Overcooking will make it dull and mushy.
- Let it rest before serving: A 5 minute rest allows the orzo to thicken slightly and become extra creamy.
- Turn it into a full meal: Stir in shredded rotisserie chicken or white beans for extra protein and heartiness.
- Adjust consistency: If it seems too thick, add a splash of broth or milk (or cream) until it's just right.
How to Store
- Refrigerator: Store in an airtight container for up to 3 to 4 days. Reheat gently on the stove with a splash of milk or broth to bring back creaminess.
- Freezer: Not ideal for freezing because the cheese and broccoli texture can change, but can be frozen in small portions if needed. Reheat slowly over low heat with extra liquid.
Broccoli Cheddar Orzo
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 1/2 cups vegetable or chicken broth
- 1/2 cup whole milk, or heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash crushed pepper flakes, optional
- 2 1/2 cups small broccoli florets
- 1 cup grated cheddar cheese
- Kosher salt and black pepper, to taste
Instructions
- In a large skillet, melt the butter with the olive oil over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the orzo and cook, stirring, for 1–2 minutes to lightly toast.
- Pour in the broth, milk (or cream), salt, black pepper, and crushed red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring occasionally, for 7 minutes, or until the orzo is tender.
- Stir in the broccoli florets and cook for 5 minutes, until bright green and just tender.
- Stir in the cheddar cheese until melted and creamy.
- Taste and season with additional kosher salt and black pepper, as needed. Serve warm.
Nutrition
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