Creamy Broccoli & Cheese Orzo

Heat a large skillet over medium-high heat and add Unsalted Butter (1 Tbsp) . Once melted, add Panko Breadcrumbs (1 cup) , Crushed Red Pepper Flakes (1/2 tsp) , Italian Seasoning (1/2 tsp) , Simply Organic Garlic Powder (1/4 tsp) , and Kosher Salt (1/8 tsp) and stir for 2-3 minutes or until golden brown.

Remove from the heat and stir in Shredded Parmesan Cheese (4 Tbsp) . Transfer toasted breadcrumbs to another vessel and set aside.

Return the large skillet to medium-high heat and add the Olive Oil (1 Tbsp) to the skillet. When hot, add Shallots (3) and Garlic (4 cloves) and sauté for 2 minutes.

Add the Orzo Pasta (2 cups) stirring consistently, and toast for 3 minutes or until it turns golden brown.

Stir Unsalted Butter (2 Tbsp) , Kosher Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Italian Seasoning (1 tsp) , Crushed Red Pepper Flakes (1 tsp) , Vegetable Stock (4 cups) , and the juice from Lemon (1) . Increase heat to high and bring the liquid to a boil.

Reduce the heat to low and stir in the Heavy Cream (1/2 cup) , then cover the skillet. Let the orzo simmer for 3 minutes.

Remove the lid and stir in the Broccoli Florets (2 cups) then cover and simmer again for 3 minutes.

Remove the skillet from the heat and stir in the Shredded Parmesan Cheese (1 cup) until it melts.