Creamy Broccoli Orzo
A quick, creamy one-pot orzo with tender broccoli and Parmesan ready in under 30 minutes.
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 cups vegetable broth
- 1 cup whole milk
- 2 cups finely chopped broccoli
- 3/4 cup orzo
- 1 cup grated Parmesan cheese
- 1/3 tsp sea salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp turmeric powder optional, for color
Instructions
- In a medium saucepan, combine the vegetable broth, whole milk, and the finely chopped broccoli and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer the mixture for 2 minutes to soften the broccoli.
- Add the orzo, sea salt, pepper, and turmeric (if using), then cook, stirring occasionally, for 8–10 minutes until the orzo is tender and most of the liquid is absorbed.
- Stir in the grated Parmesan and cook for about 1 more minute until the cheese is melted and the sauce is creamy.
- Remove from heat, taste and adjust seasoning if needed, then serve immediately.
Notes
- Use a non-stick pot to prevent the orzo from sticking.
- Stir as needed while cooking to avoid sticking and ensure even cooking.
- Adjust salt at the end to account for the saltiness of the broth.
- Use whole milk for the best creamy texture.
- Chop broccoli small so it softens quickly and blends well with the orzo.