Broccoli Cheddar Orzo

5 from 68 votes

I can hardly believe that my broccoli cheddar orzo recipe is the most viewed of all my recipes on social media—it's even surpassed 10 million views! 🎉 It seems like you all are just as obsessed with it as I am!

I think its popularity stems from its simplicity and comfort. One of the best things about this dish is that it incorporates veggies without feeling overly heavy. I particularly love the addition of carrots, which you don’t often see in other recipes. They add the perfect crunch and a pop of color that complements the crisp broccoli florets perfectly.

This dish is a fantastic choice for a quick dinner, and it’s easily customizable with other veggies—plus, it's a hit with the kiddos too!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 332kcal

Author: Allie Petersen

Ingredients

1 tbsp butter (I use a non-dairy butter)
1 medium onion diced
3 cloves minced garlic
1/2 cup shredded carrots
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1 cup uncooked orzo
2 cups vegetable broth low sodium
1/2 tsp dijon mustard
1/2 cup non-dairy milk unsweetened (like soy or almond)
2 heaping cups broccoli florets cut into smaller pieces
1 cup shredded cheddar Choose a plant-based version if vegan - I used Violife (melts well)
1/4 cup parmesan shreds- plus more for topping Choose a plant-based version if vegan- I used Follow Your Heart.

Instructions

In a medium or large pot, begin heating vegan butter over medium heat. Add in diced onion and sauté until softened and slightly browned (5-7 minutes).
1 tbsp butter, 1 medium onion
Add in your minced garlic, carrots, and salt and spices. Cook for few minutes.
3 cloves minced garlic, 1/2 cup shredded carrots, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/4 tsp paprika
Pour in your orzo and vegetable broth. Add in the dijon mustard. Bring to a boil then lower heat, cover, and simmer for 5 minutes.
1 cup uncooked orzo, 2 cups vegetable broth, 1/2 tsp dijon mustard
Add in the milk and broccoli florets. Stir until combined. Cover for another 4-5 minutes until broccoli is cooked through.
1/2 cup non-dairy milk, 2 heaping cups broccoli florets
Stir in the vegan cheddar shreds and parm until it is melty and creamy.
1 cup shredded cheddar, 1/4 cup parmesan shreds- plus more for topping
Enjoy right away. Feel free to sprinkle some freshly ground pepper on top and/or nutritional yeast.

Video

Notes

Other tips:

This is a great dish as it is, but if you want more protein consider adding a protein-based protein like tofu or tempeh by sautéing or baking them, and add additional texture and protein with options like edamame or chickpeas. Canned chickpeas or white beans are quick and convenient choices.
Cut your broccoli florets into smaller pieces. It tastes better with this recipe than having giant broccoli florets throughout your orzo.

Nutrition