Okay if you have a busy week ahead you want to make something like this. You can have it in the fridge and add a side of tofu,rotisserie chicken or salmon for added protein.
Meals like this come in clutch for me on busy weeks because and it’s full of veggies. the best part is that even three days later it still tastes just as good— it holds really well.
Add more or less cheese if you want a lower fat version. And feel free to add or subtract whichever veggies you desire.
Some reasons you’ll love this recipe:
Tastes like a version of broccoli cheddar soup
Takes about 30 minutes to prepare
The perfect side for any protein
It’s a one pot meal— less clean up!
One-Pot Cheesy Orzo with Veggies
Ingredients
- 2 tablespoon salted butter
- 1 tablespoon olive oil
- 1 whole onion finely chopped
- 4 cloves garlic finely chopped
- 1 cup shredded carrots
- 1 cup uncooked orzo
- 2 cups chicken stock or veg broth
- 2 cups broccoli florets
- ½ cup frozen peas
- 1 cup whole milk
- 1.5 cups sharp cheddar shredded
- ½ cup parm grated
- salt and pepper to taste
- Sautéed mushrooms (optional)
Instructions
- Add olive oil and butter to a large pot/pan with lid over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
- Add garlic and shredded carrots and cook down for another few minutes.
- Add uncooked orzo and the stock and stir. Once simmering, put the lid on and let cook for about 6 minutes.
- Remove lid and add broccoli and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the orzo is cooked and the broccoli is tender.
- Add the peas, cooked mushrooms, cheese and stir. Season with salt and pepper to taste. Enjoy!
