bonappetit3.5
Broccoli Cheddar Orzotto
In this easier-than-risotto dinner, orzo takes on the comforting flavors of broccoli cheddar soup. It's a meal the whole family will love.
👥 4 Servings👤 June Kim📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●food processor
- ●knife
- ●pan
- ●skillet
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Separate florets from stem of 1 head of broccoli (about 1 lb.); remove woodsy end and sides of stem and discard. Place half of the florets on a rimmed baking sheet; set aside. Using a knife or food processor, finely chop stem and remaining florets; set aside separately.
head of broccoli (about 1 lb.)1(or more) whole milk2 cups
2
Heat 3 Tbsp. unsalted butter and 1 Tbsp. extra-virgin olive oil in a large, high-sided skillet or medium Dutch oven over medium until butter is melted. Add 2 garlic cloves, finely chopped, and cook, stirring often, until fragrant and lightly golden, about ⏱️ 1 minute. Add 1 cup orzo (about 6 oz.) and reserved finely chopped broccoli and cook, stirring often, until orzo is toasted and golden in spots, about ⏱️ 2 minutes. Add 2 cups whole milk and 2 cups water, stirring to combine. Increase heat to medium-high and cook, stirring occasionally, until liquid is mostly absorbed and orzo is cooked through and broccoli is tender, 13–⏱️ 15 minutes. (Orzotto will continue to thicken as it cools.) Remove pan from heat, add 8 oz. sharp yellow cheddar, coarsely grated (about 2 cups), and stir until melted and combined. If you prefer a looser sauce, or if your orzotto thickens too much, gradually add more milk (up to ½ cup), stirring constantly, until you reach your desired consistency.
. unsalted butter3 Tbsp(or more) whole milk2 cups. extra-virgin olive oil, divided2 Tbsporzo (about 6 oz.)1 cup. sharp yellow cheddar, coarsely grated (about 2 cups)8 oz
3
Meanwhile, heat broiler. Drizzle reserved broccoli florets on baking sheet with remaining 1 Tbsp. extra-virgin olive oil, sprinkle with ¼ tsp. crushed red pepper flakes, and season with kosher salt and freshly ground black pepper. Toss to coat broccoli and broil until charred in spots and slightly tender, about ⏱️ 5 minutes. Remove from broiler and set aside.
. extra-virgin olive oil, divided2 Tbsp(or more) whole milk2 cupsFreshly ground black pepper
4
If you’re feeding a baby, scoop out a portion of orzotto into a small bowl. Stir 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into the pan of orzotto. Taste and season with black pepper and more salt if needed. Divide orzotto among bowls for remaining servings and top with reserved broccoli florets.
(or more) whole milk2 cups. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more1 tsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...