In a large skillet over medium heat, melt the butter. Add the finely chopped onion, seasoning with a pinch of kosher salt and freshly ground black pepper.

Cook, stirring occasionally, until the onion becomes soft and translucent—about 7 minutes.

Introduce the finely chopped broccoli and sauté until the florets are crisp and bright green—about 3 to 5 minutes.

Add the garlic and stir for an additional minute.

Toss in the orzo, stirring constantly for about a minute until it starts to look toasty.

Pour in the broth and season with additional salt. Increase the heat to high and bring the mixture to a boil.

Reduce the heat to medium-low and let it simmer, stirring frequently until most of the liquid is absorbed—about 7 minutes.

Stir in the milk and return to a simmer, cooking until creamy and the orzo is fully cooked—about one more minute.

Remove from heat and fold in the shredded cheddar, letting it sit until the cheese is melted and the orzo thickens—approximately 5 minutes.

Serve topped with sliced chives.