Broccoli Cheddar Orzotto

In this easier-than-risotto dinner, orzo takes on the comforting flavors of broccoli cheddar soup. It’s a meal the whole family will love.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 head broccoli about 1 lb
• 3 Tbsp. unsalted butter
• 1 Tbsp. extra-virgin olive oil
• 2 garlic cloves finely chopped
• 1 cup orzo about 6 oz.
• 2 cups whole milk
• 2 cups water
• 0 broccoli finely chopped
• 8 oz. sharp yellow cheddar coarsely grated
• 1 Tbsp. extra-virgin olive oil
• 0.25 tsp. crushed red pepper flakes
• 0 kosher salt
• 0 freshly ground black pepper
• 1 tsp. Diamond Crystal kosher salt
• 0.5 tsp. Morton kosher salt
• 0 freshly ground black pepper

Instructions

1. Separate florets from the stem of 1 head of broccoli (about 1 lb.); remove the woodsy end and sides of the stem and discard. Place half of the florets on a rimmed baking sheet; set aside. Using a knife or food processor, finely chop stem and remaining florets; set aside separately.
2. Heat 3 Tbsp. unsalted butter and 1 Tbsp. extra-virgin olive oil in a large, high-sided skillet or medium Dutch oven over medium until butter is melted. Add 2 finely chopped garlic cloves and cook, stirring often, until fragrant and lightly golden, about 1 minute.
3. Add 1 cup orzo and the reserved finely chopped broccoli, and cook, stirring often, until orzo is toasted and golden in spots, about 2 minutes. Add 2 cups whole milk and 2 cups water, stirring to combine. Increase heat to medium-high and cook, stirring occasionally, until liquid is mostly absorbed, orzo is cooked through, and broccoli is tender, 13-15 minutes.
4. Remove pan from heat, add 8 oz. sharp yellow cheddar, and stir until melted and combined. If you prefer a looser sauce, or if your orzotto thickens too much, gradually add more milk (up to 0.5 cup), stirring constantly, until you reach your desired consistency.
5. Meanwhile, heat broiler. Drizzle reserved broccoli florets on baking sheet with 1 Tbsp. extra-virgin olive oil, sprinkle with 0.25 tsp. crushed red pepper flakes, and season with kosher salt and freshly ground black pepper. Toss to coat broccoli and broil until charred in spots and slightly tender, about 5 minutes.
6. If you’re feeding a baby, scoop out a portion of orzotto into a small bowl. Stir 1 tsp. Diamond Crystal or 0.5 tsp. Morton kosher salt into the pan of orzotto. Taste and season with black pepper and more salt if needed. Divide orzotto among bowls for remaining servings and top with reserved broccoli florets.