Broccoli Cheddar Orzo

prep time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

servings: 6

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Ingredients

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.

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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.