Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups vegetable broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add orzo pasta and toast for 2 minutes, stirring constantly.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broccoli florets and cook until tender, about 5 minutes.
- Stir in heavy cream and shredded cheddar cheese, cook until cheese melts and sauce thickens.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- You can substitute broccoli with other vegetables like peas or spinach for variety.
- Use sharp cheddar for a more robust cheese flavor.
- For a dairy-free version, substitute with plant-based cheese and cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg