Creamy, cozy, and bright, this Orzo with Parmesan and Broccoli brings tender pasta, crisp-tender florets, and garlicky olive oil together in one comforting bowl. It’s quick enough for busy nights and elegant enough for company finished with a shower of Parmesan and a sprinkle of fresh parsley.
Ingredients
- 1 cup orzo pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups vegetable broth (low-sodium preferred)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring vegetable broth to a boil in a large pot. Add orzo and cook according to package directions, 8–10 minutes, stirring occasionally.
- During the last 3 minutes, add broccoli florets to the pot. Cook until orzo is al dente and broccoli is bright green and tender-crisp. Drain any excess liquid if needed, reserving a splash.
- Meanwhile, heat olive oil in a small skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
- Return orzo and broccoli to the pot. Pour in the warm garlic oil and stir in Parmesan until creamy, loosening with reserved cooking liquid as needed.
- Season with salt and pepper to taste. Serve warm, topped with chopped parsley.
Variations
- Lemon-Pepper: Finish with 1–2 teaspoons lemon zest, a squeeze of juice, and extra cracked black pepper.
- Mushroom + Pea: Sauté 1 cup sliced mushrooms in the olive oil before adding garlic; fold in 1/2 cup peas at the end.
- Protein Boost: Stir in 1 cup cooked shredded chicken or 1 can (15 oz) chickpeas, drained and rinsed.
Cooking Notes
- Broccoli cooks fast add during the last few minutes for bright color and snap.
- If broth fully absorbs, add hot water a splash at a time until orzo is al dente and creamy.
- Grate Parmesan finely so it melts smoothly into the orzo without clumping.
Serving Suggestions
- Add a squeeze of lemon and extra Parmesan at the table.
- Pair with a simple green salad and warm garlic bread.
- Top with toasted pine nuts or almonds for crunch and nutty flavor.
Tips
- Toast the dry orzo in a teaspoon of olive oil for 2 minutes before boiling for extra nuttiness.
- Stir frequently to prevent sticking at the bottom of the pot.
- Adjust creaminess with reserved cooking liquid or a splash of warm milk/cream.
Prep Time
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 13 g
- Sodium: 430 mg
Frequently Asked Questions
- Q: Can I make this gluten-free?
A: Yes use gluten-free orzo and check that your broth and Parmesan are gluten-free. - Q: Can I use frozen broccoli?
A: Absolutely. Add in the last 3–4 minutes; no need to thaw. - Q: How do I reheat leftovers?
A: Warm gently with a splash of water, broth, or milk to loosen the sauce. - Q: Can I replace broth with water?
A: Yes, but add extra salt and a pat of butter or more Parmesan for flavor.
Conclusion
Silky, cheesy, and bright, this orzo with Parmesan and broccoli is comfort in a hurry. The pasta turns creamy with starchy broth, broccoli stays tender-crisp, and garlicky olive oil ties it all together. Budget-friendly and kid-approved, it lands on the table in 20 minutes weeknight gold with a fresh parsley finish.
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Orzo with Parmesan and Broccoli
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Creamy, cozy, and bright, this Orzo with Parmesan and Broccoli brings tender pasta, crisp-tender florets, and garlicky olive oil together in one comforting bowl. It’s quick enough for busy nights and elegant enough for company finished with a shower of Parmesan and a sprinkle of fresh parsley.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups vegetable broth (low-sodium preferred)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring vegetable broth to a boil in a large pot. Add orzo and cook according to package directions, 8–10 minutes, stirring occasionally.
- During the last 3 minutes, add broccoli florets to the pot. Cook until orzo is al dente and broccoli is bright green and tender-crisp. Drain any excess liquid if needed, reserving a splash.
- Meanwhile, heat olive oil in a small skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
- Return orzo and broccoli to the pot. Pour in the warm garlic oil and stir in Parmesan until creamy, loosening with reserved cooking liquid as needed.
- Season with salt and pepper to taste. Serve warm, topped with chopped parsley.
Notes
- For a silkier finish, reserve 1/4 cup of the cooking liquid and stir it in with the Parmesan.
- Use low-sodium broth to help control the seasoning.
- Prefer everything in one pot? Sauté the garlic in olive oil in the same pot first, then add the broth and continue cooking the orzo.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 20 mg
Keywords: orzo with broccoli, creamy orzo, parmesan orzo, weeknight pasta, 20-minute meal, vegetarian pasta, stovetop