Broccoli Orzo

• 1

  In a large skillet or wide pot set over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.

• 2

  Add the garlic, crushed red pepper flakes, and diced broccoli stems. Season lightly with salt and pepper and cook for 2-3 minutes, until fragrant and slightly softened.

• 3

  Stir in the orzo, coating it in the butter and vegetables. Cook for about 2 minutes to lightly toast the pasta.

• 4

  Add 4 cups of the broth and bring to a gentle simmer. Cook, stirring often, until the orzo is nearly tender, about 8–10 minutes. Add more broth as needed to keep it loose and creamy.

• 5

  Stir in the chopped broccoli florets and continue to cook for 2–3 minutes, until the florets are just tender and bright green.

• 6

  Stir in the milk or cream, followed by the parmesan cheese. Cook for another 1–2 minutes, until the orzo is creamy and fully cooked.

• 7

  Taste and season with additional salt and pepper as needed. Remove from heat and let sit for a minute before serving.

Variations

• Vegetables: mushrooms, cauliflower, corn, Brussels sprouts, asparagus, zucchini, or peas
• Cheese: cheddar, cream cheese, manchego, gruyère, or whatever needs using up
• Protein: rotisserie chicken, seared steak, shrimp, or crispy bacon
• Herbs: parsley, thyme, chives, basil, or dill