In a large pot over medium heat, melt a tablespoon of butter until it begins to bubble. Add minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden.

Add 2 cups of broccoli florets to the pot and cook for 3-4 minutes, stirring occasionally until the broccoli brightens in color and becomes slightly tender.

Stir in 1 cup of orzo along with 3 cups of vegetable broth and 1/2 cup of heavy cream. Increase the heat to bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot. Simmer for about 15 minutes, stirring occasionally until the orzo is tender and most of the liquid has been absorbed.

Remove from heat and stir in 1 cup of shredded cheddar cheese until fully melted and incorporated.

Taste the dish and adjust seasoning with salt and pepper as desired. Serve warm, optionally garnished with extra cheese or fresh herbs.