Cooking Instructions

• Chop the broccoli florets into small pieces, dice the onion, and mince the garlic cloves.
• Heat a large deep skillet over medium heat. Add the olive oil and butter. Once hot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 30 seconds.
• Add in the orzo pasta. Stir and cook the orzo with the onion for 1 minute.
• Pour in the chicken broth and room temperature heavy cream, along with the seasoning (salt, pepper, and cayenne pepper). Stir well and bring to a light boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 5 minutes, stirring occasionally.
• After 5 minutes, add the chopped broccoli to the skillet and stir to combine. Cook for another 5-6 minutes until the orzo is tender.
• Once tender, stir in the shredded cheese. Turn off the heat and let the cheese melt with residual heat. Serve hot and enjoy!