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–+ servings
close up of cheesy orzo in pan with serving spoon
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Cheesy Orzo

Rich, creamy and packed with cheesy goodness, this One Pot Cheesy Orzo is easy to make and perfect as a quick dinner or flavour-packed side dish.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American, Italian
Servings: 4 - 6 as a side
Author: Chris Collins

Equipment

  • Large Pan & Spatula
  • Jug
  • Cheese Grater
  • Serving Spoon

Ingredients

  • 1 tbsp Butter
  • 1/4 tsp EACH: Smoked Paprika, Mustard Powder, Salt (or to taste)
  • 1/8 tsp EACH: Onion Powder, Garlic Powder, White Pepper (or to taste)
  • 1 1/4 cups / 250g uncooked Orzo
  • 1 1/2 cups / 360ml EACH: Milk, Chicken Stock (see notes)
  • 1/2 cup / 120ml Heavy/Double Cream
  • 1 cup / 100g Cheddar, grated
  • 1 cup / 100g Gouda, grated (see notes)

Instructions

  • Place a large pan over medium heat and melt the butter. Toast the seasoning for a minute or so, then stir in the orzo until coated in the seasoned butter.
  • Pour in the stock, milk and cream, then give everything a good stir and bring to a simmer.
  • Cook the orzo until al dente, stirring as you go to prevent it from sticking. If you run out of liquid before the orzo cooks, just add a splash of stock, milk or hot water to cook it through.
  • Turn off the heat and swiftly stir through both of the cheeses a handful at a time. Once the cheese has melted through the sauce, check for seasoning and adjust if needed, then serve and enjoy.

Video

Notes

a) Consistency - you should have the perfect amount of liquid to cook the orzo, without it drying out. It should end up perfectly al dente, but still a little saucy. The excess sauce will be enough for the cheese to melt through. If at any point it becomes too stodgey/thick, just thin out the sauce with a splash of stock, milk or even hot water.
b) Cheese - I like the balance of Gouda and Cheddar, but you could use all of one or the other. 2 cups of cheese will end up with the orzo being pretty cheesy (it's supposed to be), but I recommend taste-testing after each handful so you can stop at your perfect level of cheesiness. 
c) Calories - whole recipe divided by 5.

Nutrition

Calories: 498kcal | Carbohydrates: 46.31g | Protein: 18.3g | Fat: 27.32g | Saturated Fat: 16.06g | Polyunsaturated Fat: 1.489g | Monounsaturated Fat: 7.561g | Trans Fat: 0.422g | Cholesterol: 92mg | Sodium: 560mg | Potassium: 361mg | Fiber: 5.5g | Sugar: 5.64g | Vitamin A: 984IU | Vitamin C: 0.4mg | Calcium: 400mg | Iron: 0.68mg