Chop the broccoli into small even pieces dice the onion and mince the garlic to ensure even cooking and a balanced texture

Warm a large deep skillet over medium heat then add the olive oil and butter together to create a rich nonstick base

When the butter has melted add the diced onion and cook until it becomes translucent and soft then add the minced garlic cooking only until it becomes fragrant

Stir in the orzo and let it toast briefly with the aromatics about a minute so the pasta develops flavor and holds texture as it simmers

Pour in the chicken broth and room temperature heavy cream then add the salt black pepper and cayenne stirring gently to combine

Bring the skillet up to a gentle simmer then reduce the heat to medium low and let the orzo cook uncovered stirring occasionally so it absorbs the liquid evenly

After the orzo has begun to soften fold in the chopped broccoli and continue cooking until the orzo is tender and the broccoli is cooked but still bright and slightly firm

Turn off the heat and stir in the shredded sharp cheddar cheese made with vegetarian rennet allowing the residual heat to melt the cheese into a smooth creamy sauce

Serve the orzo hot straight from the skillet and enjoy its balanced creaminess and fresh broccoli bites