This easy one-pot Broccoli Orzo is creamy, packed with veggies, and a great source of plant-based protein. Plus, it’s ready in less than 20 minutes start to finish!
My Veggie Orzo recipe has been such a hit that I knew I needed to make a version with just broccoli—especially since that is often how we do it in my house. And this Broccoli Orzo is fast, yummy, and has the option to add really yummy lemon flavor.
Quick Look: Broccoli Orzo
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Flavor Profile: Creamy pasta with hints of Parmesan and broccoli
- Difficulty: Easy, perfect for weeknight dinners and toddler meals
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Table of Contents
We love this as a vegetarian meal for kids or as a side dish with a protein like Baked Chicken Nuggets, Chickpea Fritters, Baked Fish Sticks, or Baked Chicken Meatballs.
Why This Recipe Works
With just a handful of simple, nutritious ingredients, you can make a flavorful meal in just one pot. Plus, you can enhance the flavor with Parmesan cheese, cracked black pepper, and lemon zest.
(You may also like Lemon Broccoli Pasta and my creamy Broccoli Pasta.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Broccoli Orzo so you know what to pick up from the store or have ready.
- Grated onion: This adds savory flavor and blends right into the finished dish. You can also use frozen minced onion to skip the prep step.
- Broccoli: Mince the broccoli finely so it cooks quickly and mixes evenly with the orzo. Or you can use frozen broccoli and chop it more after it’s cooked with a pair of kitchen scissors.
- Orzo pasta: This small, rice-shaped pasta cooks right in the skillet quickly and creates a creamy texture.
- Chicken broth: Use chicken broth, vegetable broth, or water to cook the orzo and broccoli.
- Parmesan cheese: Grated Parmesan adds salty, cheesy flavor. I prefer the flavor of grated Parmesan over shredded.
- Plain Greek yogurt: Stir this in at the end to make the orzo extra creamy. You can also use cream cheese or ricotta cheese.
- Salt, pepper, and lemon zest: Add these to taste to brighten and balance the flavors.
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How to Make Broccoli Orzo
Here’s a preview of how to make Broccoli Orzo so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the onion, broccoli, orzo, and broth to a wide skillet. Bring to a simmer, then reduce the heat to low.
Step 2. Cover and cook until the broth is mostly absorbed and the orzo is al dente.
Step 3. Turn off the heat and stir in the Parmesan cheese and yogurt.
Step 4. Season to taste with salt, pepper, and lemon zest, and serve warm.
Broccoli Orzo FAQs
Sure, you can add cooked chicken, shrimp, or tofu, or add white beans, peas, or chickpeas.
To make this easy to eat with a spoon, I like the broccoli to be minced so it’s a similar size to the orzo. I cut it quickly with a pair of kitchen scissors.
Sure, try grated carrot, chopped asparagus, minced mushrooms, minced bell pepper, minced cauliflower or really any veggie your kids enjoy.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm in 30-second increments in a heat-safe bowl in the microwave.
Best Tips for Success
- Mince the broccoli finely so it cooks through in the same amount of time as the orzo.
- If the orzo is soft and a little broth is still visible, that is fine. It will continue to be absorbed into the hot orzo.
- Skip the yogurt to make this dairy-free.
- Use ricotta or cream cheese in place of the yogurt, if desired.
- Add minced fresh basil or parsley and/or a squeeze of lemon juice for more flavor.
- For more flavor, sauté 2 minced garlic cloves in 1 tablespoon olive oil before starting Step 1.
More Easy Pasta
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Broccoli Orzo (20 Minutes)
Ingredients
- ½ cup grated onion
- 1 cup minced broccoli
- 1 cup orzo pasta
- 3 cups chicken broth (or vegetable broth or water)
- ½ cup grated Parmesan
- 2 tablespoons plain Greek yogurt
- Salt, pepper, fresh lemon zest (to taste)
Instructions
- Add the onion, broccoli, orzo, and broth to a wide skillet over medium heat. Bring to a simmer and reduce the heat to low.
- Cover and cook for 10-12 minutes or until the broth is mostly absorbed and the orzo is al dente. (If the orzo is soft and there is a little broth visible, that is fine; it will continue to be absorbed into the hot orzo.)
- Turn off the heat and stir in the Parmesan and yogurt. Season to taste with salt, pepper, and lemon zest as desired. Serve warm.
Equipment
Notes
- Store leftovers in the fridge for up to 5 days. Warm in 30 second increments in a heat-safe bowl in the microwave.
- Skip the yogurt to make this dairy-free.
- Use ricotta or cream cheese in place of the yogurt as desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Feel free to sauté 2 minced garlic cloves in 1 tablespoon olive oil to start the recipe, then proceed with Step 1.
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