Boomer and I spent a great weekend visiting my second cousins who live a few hours away from us. I hadn’t actually met them before, but Boom and I instantly felt at home in their lovely house with all their dogs. Boom had a lot of fun playing with the other dogs on their farm and is pretty worn out. He has been sleeping quietly ever since we got home!
I didn’t have much in the house to make for dinner tonight; I should have gone to the store but it was raining really hard and, well, I was being lazy. I decided to improvise with some ingredients I had on hand and I’m really pleased with how this dish turned out. Orzo is one of my favorite types of pasta, I love how it turns so creamy with just a bit of Parmesan cheese. If you end up with leftovers, add a splash of milk to the pasta before you re-heat it to help retain the creamy texture.
- 1 tbl. butter
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 8 oz. orzo
- 2 cups vegetable or chicken broth
- 1½ cups broccoli florets
- 2 tbl. parmesan cheese, grated
- ⅓ cup sharp cheddar cheese, grated
- ¼ cup milk (optional)
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 3-4 minutes then stir in the garlic and orzo. Continue stirring for 2 minutes.
- Add the broth and cook for about 10 minutes. Stir in the broccoli and continue cooking for several more minutes until the orzo absorbs the broth and the broccoli has softened. Stir in the parmesan and cheddar cheeses then salt and pepper to taste. Add ¼ cup of milk if desired to give the pasta a creamier texture.