In a large pot over medium heat, add a splash of olive oil and sauté one diced onion with minced garlic for about 3-4 minutes until translucent and fragrant.

Stir in one cup of dry orzo and pour in four cups of vegetable broth. Bring to a boil, then reduce heat and maintain a simmer. Stir frequently for about 8-10 minutes.

When the orzo is nearly al dente, add 2 cups of chopped broccoli to the pot and fold gently. Allow to steam for 3-4 minutes.

Pour in ½ cup of heavy cream and stir in 1 ½ cups of shredded cheddar cheese. Cook for 2-3 minutes, stirring constantly until melted and creamy.

Taste and add salt and pepper as needed. Let sit for a minute before serving warm.