Try this Cheesy Broccoli Orzo recipe, or contribute your own.
- Carbohydrate 0.252661666705373 g
- Cholesterol 33.7187500095069 mg
- Fat 11.9141825035455 g
- Fiber 0.00883333333333333 g
- Protein 3.62429583371142 g
- Saturated Fat 7.53944083557145 g
- Serving Size 1 1 Serving (18g)
- Sodium 154.658833370357 mg
- Sugar 0.24382833337204 g
- Trans Fat 0.762428333579371 g
- Calories 121 calories
Step-by-step
- Add orzo to a large pot of salted boiling water.
- Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender.
- Drain well (broccoli florets are notorious for holding onto water) then return to the pot.
- Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed.
- Season with salt to taste.
Controlling moisture is the single factor that determines whether this dish achieves a creamy emulsion or turns watery. Broccoli florets trap liquid inside their dense clusters. If excess water remains in the pot, the starches released by the pasta cannot bind properly with the butter and cheeses.
Managing Moisture and Emulsions
Boil the pasta and vegetables together in salted water kept at a rolling 212 degrees Fahrenheit. Drain the contents through a colander for a full 60 seconds. Shake the colander vigorously twice to dislodge trapped pockets of water before returning everything to the warm pot. Incorporate the butter and milk while residual heat remains to melt the dairy evenly without splitting the fats.
- If using gluten-free pasta varieties, monitor the boil closely; alternative grains release starches faster than wheat and soften within 3 to 4 minutes.
- Adjust the milk quantity by tablespoons if the sauce appears too thick after the initial 1/4 cup is stirred in.
- Serve immediately while the cheese retains its smooth melting profile.
