Soften the vegetables

• Warm the olive oil in a saucepan over medium heat.
• Add the carrots and cook until slightly softened.
• Stir in the broccoli florets.

Cook the orzo

• Add the orzo and stir to coat.
• Pour in the vegetable broth and season with salt.
• Simmer, stirring often, until the orzo is tender and the liquid is absorbed.

Make it creamy

• Lower the heat and pour in the milk.
• Stir in the grated cheddar until melted and creamy.

Serve

• Let the orzo cool slightly, then serve warm.