Shred the cheese and chop the broccoli into florets and diced stems.

Sauté onion and broccoli stems in olive oil with half the salt and pepper for 5-7 minutes.

Add broccoli florets and remaining spices; cook for 3-5 minutes until bright green.

Stir in minced garlic for 30 seconds, then add orzo and toast for 1 minute.

Add broth, bring to a boil, then simmer for 6-8 minutes, stirring frequently.

Stir in milk and simmer for 1 minute until orzo is al dente.

Remove from heat; stir in butter and shredded cheese until melted and glossy.

Let rest for 5 minutes to thicken before serving.