Broccoli Cheddar Orzotto Recipes

BROCCOLI CHEDDAR ORZO

Steps:

• Bring a large pot of water to a boil. Once boiling, pour orzo in and cook 3 minutes.
• Add broccoli in to the orzo and continue cooking for another 3 minutes or until pasta is tender.
• Drain pasta and broccoli before adding in butter, milk, cheddar, parmesan, garlic powder, salt, and pepper. Stir until well combined.

CHEDDAR BROCCOLI ORZO

Steps:

• Melt the butter in a large pot over medium heat.
• Add the onion, garlic, and orzo to the pan and cook, stirring occasionally for 5 minutes.
• Add the oregano, basil, salt, pepper, dijon mustard, hot sauce, broth, and broccoli to the pan and stir to combine.
• Simmer over medium heat for 9-12 minutes, until the orzo is soft, stirring frequently.
• Stir in the cream cheese and 1 cup of the shredded cheddar. Taste and add more salt & black pepper if desired.
• Turn off the heat, cover the pan and allow the cheese to melt, about 2-3 minutes.
• Serve immediately and store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Turn the instant pot to saute mode and add the butter.
• Once melted add the onion, garlic and orzo and cook, stirring constantly for 3 minutes (the instant pot cooks faster and we don't want the garlic to burn).
• Turn the instant pot off and add in the oregano, basil, salt, pepper, mustard, hot sauce, broth and broccoli and stir to combine.
• Place the lid on the pot and seal the valve. Turn the pot onto manual/high pressure for 5 minutes, keeping in mind the pot will take about 5-8 minutes to come to pressure.
• Once the cook time is up, do a quick release of the pressure.
• Stir in the cream cheese and cheddar and serve.

BROCCOLI CHEDDAR ORZO

Steps:

• PREHEAT the oven to 400°F. GREASE a large oven-safe skillet or casserole dish with butter. PLACE the broccoli in a large microwave safe bowl and cover with plastic wrap (do not add water). Microwave on high for 5 minutes. Set aside. HEAT the butter in a large pot over medium heat. Once the foaming subsides, add the onion and a sprinkle of salt and pepper and cook until softened, about 3-4 minutes. Add the garlic and cook about 30 seconds longer, until fragrant. ADD the orzo, broth, wine, thyme, bay leaf, cayenne, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer 8-10 minutes until the orzo is al dente, stirring occasionally. Remove bay leaf. STIR in the milk and 2 cups of the shredded cheese, along with the broccoli. Transfer to the prepared baking dish and sprinkle with the remaining 1 cup cheese. BAKE for 20-25 minutes, until cheese is melted and broccoli is tender.

CREAMY CHEESY ORZOTTO

Steps:

• Heat the broth in a small saucepan and keep warm.
• Heat the oil in a saucepan over medium heat. Add the rosemary and shallot to the oil, then cook for a minute. Add the orzo, red pepper flakes and garlic and cook, stirring, for an additional 1 to 2 minutes. Deglaze with the wine and add the warm broth. Allow the broth to come to a simmer, then cook for 5 minutes, stirring occasionally.
• Stir in the cream, cheeses, sun-dried tomatoes and kale. Cook until the kale wilts and the sauce is thick and creamy, an additional 3 to 4 minutes. Taste and season with salt and pepper.
• Garnish with the parsley and serve.