This broccoli orzo recipe is easy comfort food that still packs a ton of vegetables! It’s all made in one pan and comes together quickly, thanks to fast-cooking orzo and a simple ingredient list. Make this creamy skillet meal when you’re hankering for something warm, wholesome, and filling. You’ll love the combo of cheddar and parmesan cheeses!
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One of my favorite ways to elevate mac and cheese is to add steamed broccoli. It’s such an easy way to boost veggie intake and take advantage of the unbeatable cheddar and broccoli combo!
I had veggie-loaded comfort food on my mind when creating this cheesy broccoli orzo recipe. Sure, it’s a little more complicated than something from a box, but it’s still ready in a flash. The extra steps to give it that homemade flair are totally worth it.
So if you’re looking for something easy to whip up that still feels nourishing, give this one a go. It’s good for the whole family, and you’ll only use one skillet. Hooray for easy clean-up!
Ingredients and Substitutions
- Onion: I prefer yellow or sweet onion, but you can substitute shallots or red onion if that’s what you have.
- Garlic: Fresh garlic adds a lot of flavor to broccoli orzo, so that’s my rec. If you don’t have it, use about a teaspoon of garlic powder.
- Orzo: This is key to the recipe since it’s quick-cooking and cooks at the same time as the broccoli. The fast cooking time softens the broccoli without making it mushy. I haven’t tried it, but I think you could probably substitute little star pasta (pastina) very easily. Ditalini would also work but you may need a longer cooking time.
- Broth: Use vegetable broth to keep the recipe vegetarian, but chicken broth adds a bit more flavor.
- Broccoli: Use fresh or frozen.
- Lemon juice: I think acid helps brighten up the dish and balance the cheesy flavors.
- Milk: I used whole milk, but you can sub heavy cream, half and half, or a plant-based milk of your choice.
- Cheddar and parmesan cheeses: Use pre-shredded to save time or grate the cheeses yourself for maximum flavor. Look for cheese labeled as vegetarian if you need the recipe to be strictly vegetarian.
Instructions
The full recipe card for broccoli orzo is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide in the kitchen.
Cook onion in olive oil until softened. Add garlic, salt, and pepper and cook another minute.
Add orzo and cook for a minute or two to toast.
Add broth and broccoli. Bring to a boil.
Reduce heat to medium to maintain a rapid simmer. Stir frequently until the orzo is al dente.
Remove skillet from heat. Add milk and cheeses.
Stir until the cheese is melted. Enjoy!
Storage and Reheating
The texture of broccoli orzo is most luscious and cheesy when enjoyed right after cooking. Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet with a little broth over medium heat or in the microwave on 50% power in 30-second intervals until warm.
Serving
This recipe can stand alone as a main dish, but feel free to bulk it up to increase the protein content. Add shredded chicken, bacon, ham, or white beans before serving. It also makes a versatile side dish to baked chicken or fish.
More Pasta Recipes
Love this cheesy broccoli orzo? Check out these other veggie-loaded pastas while you’re here:
📖 Recipe
Cheddar Broccoli Orzo
Equipment
- large skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion - from 1 small or ½ medium
- 4 cloves garlic - minced, about 4 teaspoons
- ¾ teaspoon salt - more to taste
- ½ teaspoon freshly ground black pepper
- 8 ounces orzo - 1 cup
- 3 cups vegetable broth
- 3 cups broccoli florets - separated into small pieces, from 1 large head
- 1 to 2 tablespoons lemon juice
- ½ cup whole milk
- ¾ cup shredded sharp cheddar cheese
- ¼ cup shredded parmesan cheese
Instructions
- Warm olive oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in garlic, salt, and pepper, and cook for another minute until fragrant.
- Add orzo to the skillet and stir. Cook for 1 to 2 minutes until lightly toasted.
- Add broth and broccoli florets to the skillet. Increase heat to bring to a boil, then reduce heat to maintain a rapid simmer. Cook, stirring frequently to prevent orzo from sticking to the pan, for 8 to 10 minutes or until the orzo is al dente and broth is absorbed. Some varieties of orzo may take longer to cook than others, so keep a close eye and adjust cooking time as needed.
- Remove from heat. Add the lemon juice, milk, and cheeses. Stir vigorously until the cheese is melted. Serve warm and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat in a skillet with a little broth to prevent drying out over medium heat until warmed. You can also reheat it in a microwave-safe bowl in the microwave at 50% power in 30-second intervals.
- Serve as a vegetarian main dish, hearty side, or bulk it up by adding shredded chicken, bacon, ham, or white beans before serving.
- To decrease the sodium content of the recipe, cut back on the salt you add to the skillet.
Jennifer Streit
This is so good! I almost forgot to add the Parmesan at the end, but I am so glad I did; it adds a little complexity. But, anyway, a yummy side dish. (I served it with baked chicken breasts.)
Lizzie Streit, MS, RDN
Thanks so much for your review, Jenny! I’m glad the orzo was a success for dinner!