Melt butter in a large skillet over medium heat. Once the butter has melted, add orzo then stir to coat the pasta in the butter. Cook the orzo for 2 minutes, stirring occasionally and allowing it to toast and become light golden brown.

Add onion then cook for an additional 2 minutes.

Add chicken broth to the skillet then stir the mixture until it comes to a bubble. Immediately reduce the heat to low then cover. Simmer the pasta on low, covered, for 10 minutes.

Remove the lid, add the broccoli florets then stir to combine. Most of the liquid should be absorbed by the orzo at this point, but there should be just enough liquid left to steam the broccoli. If the mixture is too dry, add 1−2 Tbsp of water. Cover the skillet and allow the broccoli to steam for 2 minutes.

Remove the lid, then add Asiago and Monterey Jack cheese, stirring until the cheese is melted and fully incorporated into the mixture.

Remove the skillet from heat and test the orzo for doneness. If the pasta is slightly undercooked, place the lid on the skillet and allow it to sit (off the heat) until it softens. If the mixture is too thick, add 1−2 Tbsp of milk to achieve the desired consistency.

Transfer to a serving dish and enjoy!