Receta Three Cheese Orzo with Broccoli
Three Cheese Orzo with BroccoliQuite 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!
Easy and cheesyI 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.
Takes only minutes to prepareYou 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.
Three Cheese Orzo with Broccoli
- 1 cup orzo (uncooked)
- 1 1/2 cups chicken stock*
- 1 tsp olive oil
- 1/2 cup frozen chopped broccoli
- 2 tbs butter
- 1/2 cup cream (I used heavy cream)
- 2 tbs grated parmesan
- 2 tbs shredded asiago
- 2 tbs shredded fontina
- 1/2 tsp salt
- 1/2 tsp pepper
- *You may also use 1 1/2 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.
Serves 4-6
Three Cheese Orzo with Broccoli
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