Step 1

Preheat a large skillet over medium heat. Add oil, then onion, and sautee until translucent, roughly 8-10 minutes.

Step 2

Add chopped garlic and orzo and sautee for 1 minute to toast. Then add broth to the pan and bring to a rolling boil. Reduce to simmer and cook 10-15 minutes uncovered, stirring occasionally to keep from burning. Half way through, add cream.

Step 3

When mostly all liquid is absorbed, stir in veggies and cheese to melt and combine thoroughly. Season with salt and pepper to taste.