Broccoli Cheddar Orzotto

I was watching "pandemic food t.v." (which I like because it's REAL, nothing is perfectly clean and mistakes happen like a true kitchen!  We usually only see perfect dishes and clean kitchens on food t.v.).  She made this and it looked yummy.  I decided to try it for next comfort food meal which turned out to be today.  I looked for some meat in my freezer and found some local apple banger sausages, so they went in.  I also had some roast chicken left over, so it joined the party as well.  For my personal take on it I used:

• 2 tablespoons unsalted butter
• 1 yellow onion, diced fine 
• 3 garlic cloves, minced
• 4 apple banger sausages, cooked and sliced 
• 1 cup of roast chicken, skin removed and diced
• 8 cups organic low-sodium "Better than Bouillon" chicken broth, warmed 
• 1 teaspoon dry mustard 
• 1/2 teaspoon cayenne pepper 
• Kosher salt and freshly cracked black pepper, to taste 
• 2 pounds broccoli florets, cut into small pieces (can use frozen) 
• 10 organic mini-bell peppers, seeded, stemmed and diced (hardly any seeds/stems in them)
• 1 & 1/2 cups old cheddar, grated
• 250 grams "Velveeta" processed cheese, cubed 
• 4 oz. "Philadelphia cream cheese", cubed
• Fresh cilantro, chopped coarsely for garnish 

Melt the butter in a saucepan over medium-high heat, then add the onion, bell pepper and garlic and saute until softened, 1 to 2 minutes.

Add the orzo and stir until thoroughly mixed with the onion and garlic and coated in the butter, a minute or so. Add a third of the broth and stir gently, then bring to the boil. Add the dry mustard, cayenne, salt and pepper and cook until the liquid has been absorbed by the orzo, 3 to 4 minutes, then add another third of the broth. Cook, stirring, until this, too, has been absorbed, another 3 to 4 minutes.

Add the broccoli followed by the remaining broth, the sausage and chicken, then bring to a boil. Cover and simmer until the broccoli and orzo are almost cooked, 8 to 10 minutes. 

Add the cheeses, stirring, and cook until completely melted and smooth and the broccoli and orzo are cooked through, another 1 to 2 minutes.  Taste and adjust the seasonings as needed.  Transfer to serving bowls and garnish with the fresh cilantro.

Other than I forgot about the sausage and they came out really "well done", this was perfection as far as comfort food goes.  I just said the sausage added "smokey" flavor.  😉  The broccoli was crisp tender and the cayenne gave it good hit of heat.  It was cheesy melty good and besides having waaaay too many leftovers, OMG, it was a satisfying meal.  I'll get it into the freezer and it can be soup next time with some more broth...And the cilantro I got from the farmer's market is soooo amazing.  Excellent flavor!  I'll be sad when it's gone.