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 grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
- Stir in garlic and cook for another minute.
- Add orzo pasta and cook, stirring often, for 2 minutes to toast slightly.
- Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes, stirring occasionally.
- Add broccoli florets, cook uncovered for another 5 minutes until tender and the broth is mostly absorbed.
- Stir in shredded cheddar and Parmesan cheeses until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese if desired.
Notes
- For an extra protein boost, add cooked chicken or tofu.
- You can substitute the cheddar with a mix of your favorite cheeses.
- Use fresh broccoli for best texture, or frozen if in a pinch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg