As a new mom, I’m having a hard time “doing it all”—juggling meetings and deadlines at work, spending precious time with my one-year-old, and chipping away at a constantly growing to-do list. When the end of the day approaches and it’s time for dinner, I have about two working brain cells left to figure out a substantial meal. I say meal—not meals—on purpose. Instead of making us adults one thing and baby something else, I need a dish that we can all enjoy. More times than I can count, I reach for a few pantry staples and make this orzotto.
This recipe comes together using a similar (but easier) method for making traditional risotto, with less stovetop-babysitting involved. It’s a perfect meal to serve to my toddler. The pieces of broccoli are bitsy enough for baby-safe eating, and the cheesy pasta entices little ones just enough to overlook the vegetal brassica, which many babies love to avoid. The rest of the broccoli is for the adults in the room—I like to cut it into florets, season those with olive oil and crushed red pepper flakes, and give them a quick char under the broiler. Then everyone’s happy.
If you do plan on serving this to little ones, be mindful to season only the adults’ orzotto with salt, as added salt for babies is not recommended. Cool off the children’s portions until lukewarm and serve hot immediately for the adults. Try to reserve enough orzotto for leftovers, because it makes for the perfect next-day lunch.
Read more: The Cheesy Orzotto My Toddler and I Can Both Have for Dinner
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
3
2
2
1
2
8
¼
1
Preparation
Step 1
Separate florets from stem of 1 head of broccoli (about 1 lb.); remove woodsy end and sides of stem and discard. Place half of the florets on a rimmed baking sheet; set aside. Using a knife or food processor, finely chop stem and remaining florets; set aside separately.
Step 2
Heat 3 Tbsp. unsalted butter and 1 Tbsp. extra-virgin olive oil in a large, high-sided skillet or medium Dutch oven over medium until butter is melted. Add 2 garlic cloves, finely chopped, and cook, stirring often, until fragrant and lightly golden, about 1 minute. Add 1 cup orzo (about 6 oz.) and reserved finely chopped broccoli and cook, stirring often, until orzo is toasted and golden in spots, about 2 minutes. Add 2 cups whole milk and 2 cups water, stirring to combine. Increase heat to medium-high and cook, stirring occasionally, until liquid is mostly absorbed and orzo is cooked through and broccoli is tender, 13–15 minutes. (Orzotto will continue to thicken as it cools.) Remove pan from heat, add 8 oz. sharp yellow cheddar, coarsely grated (about 2 cups), and stir until melted and combined. If you prefer a looser sauce, or if your orzotto thickens too much, gradually add more milk (up to ½ cup), stirring constantly, until you reach your desired consistency.
Step 3
Meanwhile, heat broiler. Drizzle reserved broccoli florets on baking sheet with remaining 1 Tbsp. extra-virgin olive oil, sprinkle with ¼ tsp. crushed red pepper flakes, and season with kosher salt and freshly ground black pepper. Toss to coat broccoli and broil until charred in spots and slightly tender, about 5 minutes. Remove from broiler and set aside.
Step 4
If you’re feeding a baby, scoop out a portion of orzotto into a small bowl. Stir 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into the pan of orzotto. Taste and season with black pepper and more salt if needed. Divide orzotto among bowls for remaining servings and top with reserved broccoli florets.
Leave a Review