This one-pot dish is an easy way to whip up comfort on a weeknight. Substituting some heavy cream for vegetable broth makes for a creamy meal with half the fat.
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 cup uncooked orzo pasta
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 2 heads broccoli, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Steam the broccoli in the microwave until it reaches your desired crunchiness and set aside.
- Add oil, butter and onion to a pot over medium-high heat. Saute the onion for about 3-4 minutes, until fragrant.
- Add the garlic, Italian seasoning, sun-dried tomatoes, lemon juice and orzo. Cook for 2-3 minutes, stirring often.
- Add the vegetable broth, cream and broccoli. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes, stirring frequently. Try not to let all the liquid cook off before the orzo is cooked, but if it begins to, you can always add more vegetable broth as needed.
- Take the pot off the heat and stir in Parmesan. Season with salt and pepper as needed. Serve and enjoy!
Source: Adapted from a recipe by Salt & Lavender