Ingredients:
- 1 tablespoon salted butter
- 1 tablespoon EVOO
- 1 whole sweet onion, finely diced
- 3 cloves garlic, finely minced (I used frozen Dorot cubes.)
- 1 cup shredded or finely diced carrots
- 1 cup uncooked orzo
- 2 cups chicken stock
- 2 cups finely chopped broccoli
- 1 cup 2% milk
- 1.5 cups mild cheddar, shredded
- ½ cup grated Parmesan cheese
- salt and pepper, to taste
Directions:
- Add olive oil and butter to a heavy bottomed pan over medium heat. Once hot, add onion and a good pinch of salt and cook for 4-5 minutes.
- Add garlic and shredded carrots and cook down for another 3 minutes or until the garlic starts to get tender and fragrant.
- Add uncooked orzo, stock, and milk, and stir. Once simmering, put the lid on and let cook for about 6 minutes.
- Remove lid , add broccoli, and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente and the broccoli is tender.
- Add the cheeses and stir. Season with salt and pepper to taste. Enjoy!*Modified from www.grilledcheesesocial.com