Description
This One Pot Cheesy Orzo is a creamy, comforting pasta dish made by cooking orzo directly in a savory broth and cream mixture, then finishing it with a blend of sharp cheddar and Parmesan cheeses. Perfect for a quick weeknight meal, it requires minimal cleanup and offers a rich, cheesy flavor with a smooth, saucy texture.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups sharp cheddar cheese, grated
- Salt and pepper, to taste
Instructions
- Sauté Onions: Add the olive oil, butter, and chopped onion to a pot over medium-high heat. Sauté the onions for 3-4 minutes until they become translucent and fragrant.
- Add Garlic and Orzo: Stir in the minced garlic and orzo pasta. Cook for 2-3 minutes while stirring frequently to toast the pasta lightly and infuse it with garlic flavor.
- Cook Orzo in Broth and Cream: Pour in the chicken or vegetable broth along with the heavy cream. Bring the mixture to a gentle bubble, then reduce heat to medium or medium-low to maintain a light simmer. Cook uncovered for about 10 minutes, stirring occasionally, until the orzo is tender but not overcooked and the liquid is slightly reduced.
- Add Cheeses and Finish: Remove the pot from heat and stir in the grated Parmesan and sharp cheddar cheeses. Cover the pot and let it sit for 4-5 minutes to thicken the sauce as the orzo absorbs the liquid. Season with salt and pepper to taste before serving.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- For extra flavor, add herbs such as thyme or basil during cooking.
- Stir frequently during simmering to prevent the orzo from sticking to the pot.
- The sauce will thicken more as the dish cools, so feel free to adjust cream quantity for desired consistency.
- Grate your own cheeses for the best melting texture and flavor.
