Broccoli Cheddar Orzotto

Separate florets from stem of 1 head of broccoli (about 1 lb.); remove woodsy end and sides of stem and discard. Place half of the florets on a rimmed baking sheet; set aside. Using a knife or food processor, finely chop stem and remaining florets; set aside separately.

Heat 3 Tbsp. unsalted butter and 1 Tbsp. extra-virgin olive oil in a large, high-sided skillet or medium Dutch oven over medium until butter is melted. Add 2 garlic cloves, finely chopped, and cook, stirring often, until fragrant and lightly golden, about 1 minute. Add 1 cup orzo (about 6 oz.) and reserved finely chopped broccoli and cook, stirring often, until orzo is toasted and golden in spots, about 2 minutes. Add 2 cups whole milk and 2 cups water, stirring to combine. Increase heat to medium-high and cook, stirring occasionally, until liquid is mostly absorbed and orzo is cooked through and broccoli is tender, 13–15 minutes. (Orzotto will continue to thicken as it cools.) Remove pan from heat, add 8 oz. sharp yellow cheddar, coarsely grated (about 2 cups), and stir until melted and combined. If you prefer a looser sauce, or if your orzotto thickens too much, gradually add more milk (up to ½ cup), stirring constantly, until you reach your desired consistency.

Meanwhile, heat broiler. Drizzle reserved broccoli florets on baking sheet with remaining 1 Tbsp. extra-virgin olive oil, sprinkle with ¼ tsp. crushed red pepper flakes, and season with kosher salt and freshly ground black pepper. Toss to coat broccoli and broil until charred in spots and slightly tender, about 5 minutes. Remove from broiler and set aside.

If you’re feeding a baby, scoop out a portion of orzotto into a small bowl. Stir 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into the pan of orzotto. Taste and season with black pepper and more salt if needed. Divide orzotto among bowls for remaining servings and top with reserved broccoli florets.