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| Three Cheese Orzo with Broccoli |
Quite possibly the perfect side dish! This orzo is easy, cooks quickly and is flavored with asiago, fontina and parmesan cheeses!
If you need a quick and easy side dish, stop right here because this is it!
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| Easy and cheesy |
I recently discovered fontina cheese, thanks to my friend Melissa G (aka Ms 7-Up) who made a spectacular and mouthwatering mac and cheese with it. She told me I MUST try fontina! So I did and I love it.
The asiago and parmesan here add the zing. Asiago is a pretty strongly flavored cheese which offsets the creaminess of the fontina. The parmesan is the balancing flavor. You can sub romano for it if you want.
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| Takes only minutes to prepare |
You can also substitute half-and-half for the heavy cream but I strongly recommend using the heavy cream. There’s not much of it, but it goes a long way. I prefer it to lesser-fat creams since it’s thick and when it combines with the cheese you have instant rich cheese sauce.
The Recipe
- 1 cup orzo (uncooked)
- 1½ cups chicken stock*
- 1 tsp olive oil
- ½ cup frozen chopped broccoli
- 2 tbs butter
- ½ cup cream (I used heavy cream)
- 2 tbs grated parmesan
- 2 tbs shredded asiago
- 2 tbs shredded fontina
- ½ tsp salt
- ½ tsp pepper
- *You may also use 1½ cups water with 1 stock cube as a substitute
- Steam broccoli until bright green and crisp-tender. Drain and set aside.
- Place orzo, chicken stock and olive oil in a medium saucepan. Bring to boil, reduce heat, cover and simmer until liquid is almost absorbed (about 5-8 minutes).
- Uncover orzo and fluff. Add the broccoli, butter and cream. Stir until the butter is melted. Add the salt & pepper.
- Add the cheeses, remove the pan from the heat and stir until cheeses are melted.
- Serve immediately.
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| Three Cheese Orzo with Broccoli |
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