Cheese and Broccoli Orzo
Equipment
Ingredients
Main Ingredients
orzo pasta
300 g
olive oil
15 ml
onion (diced)
1 piece
carrot (grated)
2 piece
garlic (minced)
3 clove
paprika
1 tbsp
vegetable stock
500 ml
broccoli (chopped)
200 g
double cream
100 ml
cheddar cheese (grated)
100 g
black pepper
1 tsp
Instructions
Heat the oil
Add olive oil to a large pan over medium heat.
Fry the onion
Add the diced onion to the pan and fry for 3 minutes until softened.
Add carrot
Add the grated carrot and fry for another 3 minutes.
Add garlic and paprika
Add the crushed garlic and paprika, then fry for 2 more minutes.
Cook the orzo and broccoli
Add the orzo, vegetable stock, and broccoli. Bring to a boil and cook for 10-12 minutes until orzo is tender.
Add cream and cheese
Stir in the double cream and grated cheddar cheese. Cook for another 5 minutes until the orzo is soft and creamy.
Season and serve
Garnish with black pepper if desired and serve immediately.
Original recipe
Storage
Best eaten fresh. Leftovers can be stored in the fridge for up to 2 days. Add a splash of water when reheating to restore creaminess.
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