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Creamy Broccoli Orzo

A creamy, comforting dish featuring tender orzo pasta and vibrant broccoli, perfect for family dinners and winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 cups broccoli florets Chopped into bite-sized pieces
  • 1 cup vegetable broth
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream for lighter or dairy-free options
  • 1/2 cup grated Parmesan cheese Freshly grated yields better flavor
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

Cooking the Orzo
  1. In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Garlic
  1. In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant—be careful not to burn it!
Cooking the Broccoli
  1. Add the broccoli florets to the pot and pour in the vegetable broth. Cover and let it simmer for about 5 minutes, or until the broccoli is tender but still vibrant green.
Combining Ingredients
  1. Slowly stir in the heavy cream and add in the cooked orzo. Mix thoroughly to combine.
Adding Cheese
  1. Remove the pot from heat, then stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serving
  1. Spoon it into bowls, sprinkle a bit more cheese on top, and enjoy your creamy delight!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of vegetable broth to restore creaminess.