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)
Garlic Powder (1/4 tsp)
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 (1/4 cup)
. 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
Garlic (4 cloves)
and sauté for 2 minutes.
Orzo Pasta (2 cups)
stirring consistently, and toast for 3 minutes or until it turns golden brown.
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
. 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.
Sprinkle toasted crumbs over the top and serve warm.