3 tablespoons Cabot Salted Butter, plus more for greasing the casserole dish
1 small yellow onion, minced
3 cloves garlic, minced
1 pound dry orzo pasta
4 cups broccoli florets, roughly chopped (about 1 large head)
3½ cups low-sodium chicken broth
½ cup dry white wine (or swap in extra chicken stock)
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
½ teaspoon cayenne pepper
1 cup whole milk
12 ounces Cabot Seriously Sharp Cheddar, shredded (about 3 cups), divided
Get the ingredients you need at a convenient nearby location.
Prep: 10 mins | Cook: 35 mins | Total: 45 mins
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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