Description
This Creamy Orzo with Broccoli and Parmesan is a cozy, one-pot style side (or light main) that eats like a quick risotto. Tender orzo is simmered in flavorful vegetable broth, tossed with bright green broccoli, and finished with Parmesan for a silky, cheesy finish. Simple, comforting, and ready in about 20 minutes, it’s perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups broccoli florets (bite-size pieces)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups vegetable broth (plus a splash more if needed)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring the vegetable broth to a boil over medium-high heat.
- Stir in the orzo, reduce heat to medium, and cook according to package directions, about 8–10 minutes, until al dente, stirring occasionally so it doesn’t stick.
- During the last 2 minutes of cooking, add the broccoli florets to the pot with the orzo so they become crisp-tender and bright green.
- If there is excess liquid remaining once the orzo is cooked and the broccoli is tender-crisp, carefully drain it off, leaving just a small amount to keep things creamy.
- Meanwhile, in a separate large skillet, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes (if using) and sauté for 1–2 minutes, until fragrant and just turning golden avoid browning the garlic.
- Transfer the hot orzo and broccoli mixture into the skillet with the garlic oil. Toss well to coat everything evenly.
- Remove the skillet from the heat and immediately stir in the grated Parmesan cheese, mixing until it melts and the orzo looks creamy. If the mixture seems too thick, add a splash of warm broth or hot water to loosen.
- Season to taste with salt and freshly ground black pepper.
- Serve warm, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
- Use low-sodium vegetable broth so you can better control the salt level at the end.
- Cut broccoli into small, even florets so they cook quickly and evenly in just a couple of minutes.
- If you prefer a looser, more risotto-like texture, don’t drain all the broth leave a bit extra to help create a sauce with the Parmesan.
- Freshly grated Parmesan melts more smoothly and gives better flavor than pre-shredded cheese.
- Red pepper flakes are optional but add a nice gentle heat that balances the richness of the cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: About 1 cup (1/4 of recipe)
- Calories: 320 kcal (approximate per serving)
- Sugar: 3 g (approximate)
- Sodium: 580 mg (approximate; varies with broth and cheese)
- Fat: 13 g (approximate)
- Saturated Fat: 3.5 g (approximate)
- Unsaturated Fat: 9 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 40 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 11 g (approximate)
- Cholesterol: 10 mg (approximate)
Keywords: orzo with broccoli, creamy orzo, parmesan orzo, easy pasta side, one pot orzo, broccoli pasta, weeknight dinner, vegetarian orzo