Broccoli Orzo

5 from 1 vote

Broccoli Orzo offers one-pot simplicity, creamy Parmesan flavor, and quick weeknight cooking. Tender orzo pasta, chopped broccoli, garlic, olive oil, and Parmesan cheese combine in this simple stovetop orzo recipe using a quick simmer method for a creamy texture.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 246kcal

Author: Jami Powell

Equipment

Large Pot
Measuring cups
Knife
Cutting board
Wooden spoon or spatula
Grater

Ingredients

1 cup orzo pasta
2 ¼ cups water
1 teaspoon Knorr granulated chicken bouillon
6 to 8 ounces broccoli florets chopped small
2 ounces grated Parmesan cheese
1 tablespoon olive oil
1 clove garlic minced
salt and pepper to taste
1 tablespoon lemon juice optional

Instructions

In a large pot, bring 2 ¼ cups of water to a boil.
Add 1 teaspoon of Knorr granulated chicken bouillon and stir until dissolved.
Add the orzo pasta and cook according to the package instructions until al dente, typically about 8 minutes.
When a small bit of liquid remains, add the finely chopped broccoli to the pot. The heat from the orzo will cook the broccoli pieces quickly. (If you prefer more tender bites of broccoli, steam them first).
Remove the pot from heat. Move the orzo mixture to one side of the pot, creating space for the garlic. Add the olive oil and minced garlic to the pot and sauté for about 1 minute until the garlic is fragrant.
Stir in the grated Parmesan cheese and combine everything well. Add lemon juice (if using) and season with salt and pepper to taste. Serve immediately.

Notes

Cooking Notes

Cooking the orzo directly in seasoned water allows it to absorb flavor as it softens. Adding the broccoli near the end helps it cook quickly while keeping a bright green color. Stirring in Parmesan off the heat keeps the texture creamy.

Tips for Best Results

Stir the orzo occasionally so it cooks evenly and doesn’t stick.
• Chop the broccoli small so it cooks quickly with the pasta.
• Add garlic briefly in olive oil so it becomes fragrant without burning.
• Finish with lemon juice if desired for a fresh flavor.

How to Know It’s Ready

The orzo should be tender with very little liquid remaining. The broccoli should be bright green and just cooked through.

Nutrition