Creamy Broccoli Orzo is a family-friendly one-pan side dish that is packed with fresh broccoli, orzo pasta and aromatics. It is a creamy, cheesy pasta dish that is a perfect side for a busy weeknight dinner.
This recipe for broccoli and orzo has a creamy texture and tastes like a lighter version of macaroni and cheese. It's a quick take on broccoli cheddar soup and is ready to serve in about 20 minutes. With the rice-shaped orzo simmered in vegetable broth and aromatics, the dish almost tastes like cheesy risotto. But, of course, orzo is in fact pasta, not rice!
This side dish is also made in one dish, meaning there's less mess to clean (we love one-pan recipes in our house!). It is nourishing, cheesy and packed with fresh broccoli. I don't say this dish is packed with broccoli lightly! That's because the stems are diced and sauteed along with the onions and garlic while the florets are chopped into bite-sized pieces and simmered with the orzo. The end result is a cheesy pasta dish with broccoli in every bite.
If you love using orzo pasta, try out our Orzo Vegetable Soup recipe.
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Ingredients that Matter
This simple orzo and broccoli recipe requires only a handful of basic ingredients. Here are the ingredients you'll need for this recipe:
- Orzo. This rice-shaped pasta is one of my favorites! It is starchy and sauces cling easily to it. Orzo is delicious in soups, pasta salads and with creamy sauces like this broccoli orzo recipe.
- Broccoli. I recommend using fresh broccoli with a bit of a stem. You can dice up the broccoli stem and sauté it with the onions to add even more broccoli flavor.
- Aromatics. A medium yellow onion and one clove of garlic provide a nice, gentle backbone of flavor to this dish. Feel free to increase the amount of garlic if that's your thing.
- Vegetable Broth. To keep this recipe vegetarian (so more people can enjoy it), I reach for a quart of vegetable broth. Feel free to use reduced sodium broth, if you are mindful of your sodium consumption. You could also use chicken broth, if desired.
- Cream Cheese. A couple ounces of cream cheese stirred into the cooked broccoli and orzo adds richness and just a bit of tang. It makes this side dish super creamy and delicious.
- Cheddar Cheese. This recipe takes inspiration from broccoli cheddar soup, so there's no better cheese to use than cheddar! I tend to use a regular or even mild cheddar instead of sharp (or extra sharp) as my kids are more likely to enjoy a tamer cheese. But, you are welcome to use your favorite type of cheddar.
See recipe card for quantities.
Instructions
This recipe comes together in about 20 minutes and is made in one pan! Yes, it's a simple recipe but there are some important things to keep in mind. Here is how to make this recipe:
Start by prepping the vegetables. Dice the onion and mince the garlic. Then cut the stem off the broccoli and dice it. Cut the florets into small pieces (bite-size). It's important they are all about the same size to encourage even cooking.
Add olive oil to a skillet or braiser pan over medium heat then add the onion, salt and a pinch of black pepper. Cook, stirring occasionally, until the onion starts to turn translucent, about 4 minutes.
Now add the diced broccoli stems and cook until bright green, about 1 minute. Add the orzo and stir into the oil and aromatics.
Stir in the vegetable broth and simmer for about 2 minutes. Now add the broccoli florets in a single layer and continue to simmer, covered, until the orzo is just tender and the broccoli is tender but not mushy, another 4-6 minutes. (Be sure to read the instructions on your package of orzo and add the broccoli when there's about 5 minutes left to finish cooking the orzo.) It's important to scrape the bottom of the pan occasionally as the orzo cooks to prevent it from sticking.
Remove from heat and stir the orzo for about 15-20 seconds, until the starch releases into the broth and the dish starts to become creamy.
Now add the cream cheese and gently stir it into the orzo. There should be plenty of residual heat to melt the cream cheese.
Stir in the shredded cheddar cheese just until it melts into the orzo.
Adjust seasoning with more salt and pepper to taste. Stir gently and adjust consistency with a splash of water or whole milk, if desired.
Hint: Be sure to scrape the bottom of the pan as the orzo cooks to avoid the pasta sticking. I recommend using a wooden spoon for this and scraping the bottom of the pan every couple minutes.
Substitutions
There are plenty of options to tweak this creamy broccoli orzo recipe based on your dietary needs and flavor preferences. Consider the following substitutions:
- Gluten-Free - You can make this recipe gluten-free by swapping in a gluten-free orzo or using another small gluten-free pasta.
- Cheese - You can certainly add more cheese, if desired. Plus, you don't have to use cheddar. Try instead using jack cheese, Colby or even parmesan (to taste).
- Cream Cheese - If you are watching your saturated fat, try using a low-fat cream cheese instead of regular full-fat cream cheese. You could also use mascarpone or even heavy cream, instead.
- Orzo - If you can't find orzo or don't want to use it, try instead another small pasta chape like pastina ditalini or even alphabets.
- Frozen Broccoli - While frozen broccoli could work for this recipe, I would recommend thawing it and patting it dry before using. Then simply roughly chop and add at the last 5 minutes of the orzo simmering.
What to serve with this orzo dish?
You can enjoy this one-pan broccoli orzo as a side dish or even a main. If you want to make it a complete meal, I recommend stirring in a can of white beans like navy, cannellini or great norther beans. And if you want to add meat, try adding in some shredded chicken.
This pasta dish would be a delicious side to our Cast Iron BBQ Chicken Breasts, Smothered Skillet Chicken with Artichokes and Red Peppers or Za'atar Chicken with Crispy Pita Salad.
Or try as a side to a vegetarian dinner with our Red Lentil Patties, Butter Bean and Kale Stew or our easy and vegan Chickpea Fritters.
Equipment
This is a one-pan meal at its best! Given that, you only need to use a large skillet or braiser. For the skillet, look or something with a lid like this Deluxe 11-inch Stainless Steel Skillet with Lid. Or you can use an braiser, which is shaped like a skillet with handles on both sides (ideal for braising), like this Lodge Enameled Cast Iron Braiser with Lid.
Storage
You can store leftover in an airtight container in the refrigerator for up to 4 days. Please note that the longer this sits, the dryer it will get. I recommend reheating with a splash of water or even some whole milk. Simply reheat in a skillet with the added liquid and cook until bubbly. You will want to adjust the seasoning again with more salt.
Try storing leftovers in an airtight container in the freezer for up to 3 months, though I would say this dish is best simply refrigerator as it will dry out a lot in the freezer.
Top tip
Be sure to read the cooking instructions of your orzo as cook times vary by brand. I recommend adding the broccoli when the timer ticks down to 5 minutes left for the orzo to finish.
FAQ
Despite the fact orzo looks like rice, it is, in fact, a pasta. Therefore orzo is not gluten-free.
Yes, you can use frozen broccoli to make this one-pan creamy broccoli orzo. Be sure to thaw the broccoli first and pat it dry. Then add it to the pot of orzo cooking when there is about 5 minutes left for the orzo to finish.
I recommend using cheddar cheese, jack, Colby or parmesan cheese for creamy broccoli orzo.
More Sides
Looking for more side dishes? Try these:
One-Pan Meals
One-pan meals mean easy cleanup and low fuss! Here are some of our other favorite one-pan recipes:
Recipe
Creamy Broccoli Orzo
- Total Time: 20 minutes
- Yield: 5 cups 1x
Description
Creamy Broccoli Orzo is a family-friendly one-pan side dish that is packed with fresh broccoli, orzo pasta and aromatics. It is a creamy, cheesy pasta dish that is a perfect side for a busy weeknight dinner.
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- ½ tsp. table salt, plus more to taste
- ¼ tsp. black pepper, plus more to taste
- 1 medium (8 oz.) head broccoli, stem diced and florets cut into bite-size pieces
- 8 oz. orzo (about 1 cup)
- 4 cups vegetable broth (preferably low or reduced sodium)
- 2 oz. cream cheese
- 3 oz. shredded cheddar cheese (mild or sharp), plus more for garnish
- parsley, for garnish
Instructions
- Heat oil over medium in a large skillet or braiser pan then add the onion, salt and pepper and cook, stirring occasionally, until just starting to turn translucent, about 4 minutes. Add the diced broccoli stems and cook until bright green, about 1 minute.
- Add the orzo and stir until well coated in the aromatics and oil. Pour in the vegetable broth and bring to a simmer. Cook, covered, according to package instructions but add the broccoli florets 5 minutes before the orzo is finished cooking. Be sure to scrape the bottom of the pan frequently to prevent the orzo from sticking.
- Remove the pan from the heat and stir in the cream cheese. There should be plenty of residual heat to melt the cream cheese. Then stir in the shredded cheese. Continue to stir until creamy, similar to risotto. Adjust seasoning with more salt and pepper, if desired, and serve garnish with more cheese and parsley, if desired.
Notes
- It's important to scrape the bottom of the pan as the orzo cooks to prevent sticking.
- You can use a low-fat cream cheese if you are watching your saturated fat.
- You can also use heavy cream or mascarpone instead of cream cheese.
- Use mild or sharp cheddar, depending on your preference. You can even use jack cheese or parmesan.
- Store leftovers in an airtight container for up to 4 days or freeze up to 3 months, though freezing is not recommended as it will dry out. When reheating leftovers, be sure to add a splash of water or milk as orzo dries out as it absorbs the cheesy sauce. You should also adjust seasoning with more salt when reheating.
- Adding the broccoli stem bulks up the veggies in this recipe. It will take a bit longer to cook that's why it's best to add it when cooking the onions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: simmering
- Cuisine: American
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