You’ll love this quick and easy this broccoli cheddar orzo! It’s a great side dish when a simpler protein is on the menu as it brings a little creamy and cheesy to the plate. Great with grilled chicken, shrimp or fish.

Broccoli cheddar orzo in skillet with a wooden spoon.

This broccoli cheddar orzo comes together quickly in one pan and is ready in just about 15 minutes. Cook it on the stovetop while the chicken or fish is in the oven.

Jump to:

Ingredients and substitutions

A few notes about the key ingredients …

Broccoli – Fresh broccoli is recommended, as frozen broccoli tends to become a bit mushy. I find just using the florets and little of the stalk produces the best results and cooks quickly, too.

Orzo – Look for orzo in the pasta section at the grocery store.

Cheddar cheese – You can use white or orange cheddar cheese, but opt for a fuller flavour old or aged cheddar, for the nicest finished dish.

Milk – A 2 or 3% milk is just fine for me, but you can mix the milk with a bit of half and half for a creamier dish.

Broth – You can use chicken or vegetable broth for this orzo.

How to make broccoli cheddar orzo

Cooking onion in melted butter in the skillet.
1
Cooking orzo with the butter and onion in the skillet.
2
Adding chicken broth to the skillet.
3
  1. Start by cooking the onion in some melted butter until softened.
  2. Add the orzo and stir together with the onion and butter, cooking briefly.
  3. Add the broth to the skillet .
Adding broccoli florets to the skillet.
4
Cooking the orzo and broccoli in the broth.
5
Adding milk to the orzo.
6
  1. Add the broccoli florets to the skillet. Stir to combine and bring to a boil.
  2. Simmer the orzo and broccoli in the broth, stirring as needed, until most of the broth has been absorbed.
  3. Add the milk to the skillet, reduce the heat under the burner a bit and simmer, stirring as needed, until the milk has mostly been absorbed.
Adding cheddar cheese to the skillet.
7
Stirring the cheese into the orzo to melt.
8
Finished broccoli cheddar orzo in the skillet.
9
  1. Remove the skillet from the heat and add the cheddar cheese to the skillet.
  2. Stir the cheese into the orzo until melted and well combined.
  3. Season the finished orzo generously with salt and pepper and serve immediately.

Recipe tips!

  • You can certainly add more cheese to this orzo if you like but don’t add too much or it will become clumpy.
  • Be sure to stir the cheese in off-heat to prevent a grainy cheese sauce.
  • Don’t forget the salt and pepper at the end! Proper salting especially helps to bring out together all the great flavours.
Broccoli cheddar orzo in skillet.

Making ahead and storing

This orzo is best enjoyed freshly made, but it will hold in the refrigerator if you want to make it ahead. It tends to firm up in the fridge, so add a splash of milk when reheating to loosen it.

This orzo will also freeze well for up to 3 months.

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

Broccoli cheddar orzo in skillet with a wooden spoon.

Get the Recipe: Broccoli Cheddar Orzo

This quick and easy this broccoli cheddar orzo is a great side dish for so many meals. Especially nice when a simple protein is on the menu, to bring a little creamy and cheesy to the plate.
5 stars from 1 rating
Print Recipe Pin This Leave a Review
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients

  • 2 Tablespoons butter
  • 1/4 cup onion, finely diced
  • 1 cup orzo
  • 2 cups chicken or vegetable broth
  • 1 crown broccoli, florets only, chopped
  • Salt and pepper
  • 1 cup milk, 2 or 3% recommended
  • 1/4 teaspoon dry mustard
  • 1 cup cheddar cheese, shredded and packed
  • Salt and pepper

Instructions
 

  • Melt the butter over medium heat in a skillet (preferably non-stick). Add the onion and cook, stirring regularly, until the onion is softened. Add the orzo and cook together with the onion, stirring, for about 1 minute.
  • Add the broth to the skillet, then add the broccoli. Stir together. Bring to a simmer over medium heat, then continue simmering, stirring regularly as needed, until most of the broth has be absorbed.
  • Add the milk and the dry mustard to the skillet and stir in. Lower the heat under the pan to medium-low and continue to simmer the orzo, stirring regularly, until the milk is mostly, but not completely, absorbed. Remove from the heat. Add the cheddar cheese and stir in until melted. (There should be sufficient residual heat to melt the cheese, but if it doesn't melt completely, you can place it over a low burner briefly if needed.)
  • Generously season with salt and freshly ground pepper and serve immediately.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll find substitution suggestions and step-by-step photos that you may find helpful.
Cuisine: American, Canadian
Course: Side Dish
Author: Jennifer Maloney
Serving: 1serving, Calories: 393kcal, Carbohydrates: 43g, Protein: 19g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 742mg, Potassium: 718mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1523IU, Vitamin C: 136mg, Calcium: 362mg, Iron: 2mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

More side dish recipes to love!

Classic Cauliflower Cheese

Roasted Broccoli Caesar Salad

Scalloped Corn Casserole

Creamy Lemon Parmesan Orzo