Creamy Jalapeno Cheddar One Pot Orzo
The perfect side dish DOES exist y'all! Rich and creamy, full of jalapeno flavour & the perfect underlying heat in every bite, and best of all, only one pot to clean!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
14
Serves: 3 - 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 3 whole3 whole3 whole Green Onion (Scallion), sliced & separated light & dark
- 4 whole4 whole4 whole Jalapeño Pepper, diced. See Notes
- 1.5 cups1.5 cups1.5 cups Orzo Pasta, dry
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 3.5 cups3.5 cups3.5 cups Plant Based Chickenless Broth - President's Choice
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream, Room Temp
- 200 grams200 grams200 grams Aged Cheddar Cheese, Extra old aged white cheddar, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, garlic, and pepper flakes, in a large stainless skillet set to just about medium heat. Once heated, let everything sizzle together for 30 + seconds before adding the onion, light portions of the green onions, and jalapenos. Season liberally with salt & cracked pepper. Stir and cook about 10 minutes until veg are mostly soft.
- Stir in the orzo pasta and season once again with a good pinch of salt. Stir often as the orzo toasts for 2 minutes before pouring in the wine. Let the wine simmer off until mostly reduced, about 3 minutes. Pour in your broth and wait for the skillet to come to a boil. Once boiled, season liberally with salt, reduce to a simmer, and simmer the skillet uncovered 13 - 15 minutes until orzo is tender and most of the liquid has been absorbed. You do still want some creamy / starchy liquid leftover, but it's most important that the orzo is cooked.
- Turn off the heat and stir in the cream, dark portions of the green onions, and aged cheddar until creamy and combined. Set aside covered for 5 minutes. taste and adjust your salt if needed / desired.
- I served up my portions as they were, but you could garnish with additional green onion, some thinly sliced jalapeno perhaps, or some finely shredded grana padano. ENJOY!
Notes
- As we know, the heat of the jalapeno peppers is mostly found in the pith / seeds. I deseeded two of them, and used the heat from the other two. If you want to reduce the heat in favour of just the jalapeno flavour, deseed all of your jalapenos.
- I like to use Irish / English aged cheddars. They're always so pungent and flavourful. Just make sure the cheddar you're using is aged for long enough that is has some funky flavours.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 881 |
| Fat: | 57 g |
| Carbohydrates: | 120 g |
| Protein: | 41 g |
| Cholesterol: | 73 g |
| Sodium: | 1434 mg |
| Fiber: | 6 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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