Orzotto with broccoli and cheddar

Ingredients:

• 2 tablespoons salted butter
• Half an onion, finely diced
• 1 clove of garlic, grated
• 2 cups uncooked orzo pasta
• 6 cups hot vegetable or chicken broth
• 1 teaspoon dry mustard
• 0.5 tsp cayenne pepper
• 900 g broccoli florets, cut into small pieces (you can use frozen)
• 1 can (110 g) pimento pepper
• 1.5 cups grated cheddar
• 1 cup processed cheese
• Chopped fresh parsley for serving

Preparation:

1. Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and cook until softened, 1 to 2 minutes.
2. Add the orzo pasta and stir until thoroughly combined with the onion and garlic and coated with butter, about 1 minute. Add a third of the broth and stir gently, then bring to a simmer. Add dry mustard, cayenne pepper, and salt and pepper to taste and cook until the orzo has absorbed the liquid, 3–4 minutes, then add another third of the broth. Cook, stirring, until absorbed, another 3–4 minutes.
3. Add the broccoli, then the remaining broth and pimento. Bring to a boil. Cook until the broccoli and orzo are almost tender, 8–10 minutes.
4. Add the cheese, stirring, and cook until completely melted and smooth, another 1–2 minutes. Taste and add salt. Divide the orzotto among bowls and garnish with fresh parsley.