This Broccoli Cheddar Orzo Bake is a simple, delicious, and comforting one-pot, vegetarian meal that is cozy and delicious.

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Preheat the oven to 425 degrees F.
Heat the avocado oil in a large, oven-safe pot over medium heat. When the oil shimmers, add the onion, season with salt and pepper, and cook until fragrant, about 5 minutes.
Add the butter, orzo, broccoli, and thyme, and cook until golden and toasted, 5 minutes.
Add the wine, broth, bay leaf, garlic powder, and a large pinch each of salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.
Once the orzo is cooked, stir in the lemon zest, milk, and 1/2 cup of the cheese. Sprinkle the remaining cheeses overtop of the casserole.
Transfer to the oven and bake, uncovered, 10-15 minutes, until the cheese is melted. Turn on the oven’s broiler and broil 1-2 minutes, until the cheese on top is starting to brown and become crispy. Enjoy!

Note 1: If you prefer to not use wine, just use more vegetable broth in its place.

Note 2: I used whole milk for this recipe, but you can use 2%, skim, or fat-free milk also. Whole milk yields a richer result.

Note 3: For the creamiest, best melting result, shred your own cheese from a block. In a pinch, preshredded cheese will work also.