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If you’re looking for a quick and healthy side dish that’s kid-friendly to boot, this Carrot, Broccoli and Cheese Orzo is your ticket! It’s creamy, colorful, and comes together in one pot! Perfect alongside chicken, fish, or even on its own as a light meal. Plus, it’s a sneaky way to get some extra vegetables into your day (especially for picky eaters).
Table of Contents
Why I Love This Recipe
- Easy One-Pot Meal: This creamy orzo comes together in just one pot and under 20 minutes, making it an ideal choice for busy weeknights. Fewer dishes, faster cleanup! I can’t get enough of Easy One Pan Dinner Recipes!
- Veggie-Packed and Kid-Friendly: The carrots and broccoli are finely chopped, so they blend right into the orzo! Perfect for sneaking in extra vegetables for the picky eaters in the family.
- Perfect as a Side or Main Dish: Serve it as a flavorful side with Marinated Chicken or Air Fryer Salmon, or enjoy it on its own as a light and satisfying vegetarian main.
The Ingredients
- Garlic clove: Adds aromatic flavor without overpowering the dish. Love garlic? Add an extra clove or two!
- Shallot: A bit milder than onion, but just as flavorful. If onion is all you have, then go for it! This recipe is highly adaptable.
- Baby carrots: I use baby carrots so that I don’t have to peel and chop anything before tossing into the food processor, but feel free to use large carrots if that’s what you have on hand.
- Broccoli florets: A pop of green and a dose of fiber.
- Unsalted butter or olive oil: Choose your favorite for sautéing! Either work great.
- Orzo: White or whole wheat both work beautifully.
- Chicken or vegetable broth: Adds depth and savory flavor. If you’re wanting this dish to be vegetarian, opt for the vegetable broth.
- Grated Parmesan cheese: For that irresistible cheesy and creamy finish.
Variations and Substitutions
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add more veggies: Stir in frozen peas, chopped spinach, or zucchini with the orzo.
- Try a different cheese: Swap Parmesan for cheddar, Gruyère, or a sprinkle of feta.
- Make it dairy-free: Use olive oil instead of butter and skip the cheese or use a dairy-free alternative.
- Add protein: Stir in cooked, shredded chicken or white beans to make it a full meal.
How to Make Carrot, Broccoli and Cheese Orzo
Step 1: Prep the vegetables. Place shallot and garlic in food processor and pulse to chop. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
Step 2: Saute vegetables and orzo. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
Step 3: Add liquids. Add the salt, water and broth to the pot and cook over medium heat for 10 minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.
Step 4: Finish with cheese. Add the parmesan cheese and stir to combine.
Tips and Tricks
- Don’t skip the sauté step: it adds flavor and helps the veggies soften before the orzo cooks.
- Keep stirring as the orzo cooks to prevent sticking and ensure even cooking.
- Use a high-sided pot so everything has room to simmer without overflowing.
- Pulse, don’t purée. You want the veggies finely chopped, not mushy.
FAQs
Yes, with a few simple modifications. This orzo is soft, easy to chew, and full of finely chopped vegetables which is great for little ones who are learning to eat more textures. For babies under 12 months, skip the added salt and consider using a low-sodium broth or just water. You can also reduce or omit the cheese if you’re avoiding dairy. As always, consult your pediatrician for specific feeding guidance.
Yes! It reheats well. Just add a splash of broth or water before warming it up on the stovetop or in the microwave to bring back the creamy texture. My kids love this dish just as much cold though, so I’ll add it to their lunchbox too!
Absolutely. Just thaw them slightly before pulsing in the food processor so they chop evenly.
More Delicious Broccoli and Carrot Recipes
Whether you’re making this as a side dish or turning it into a simple main, Carrot, Broccoli and Cheese Orzo is a cozy, veggie-packed recipe that hits the spot every time. It’s quick, customizable, and always a crowd-pleaser. Save it for your next weeknight dinner or meal prep it for easy lunches all week! Let me know what you think — leave a comment and rating below!
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Carrot, Broccoli and Cheese Orzo
Ingredients
- 1 small garlic clove
- 1 small shallot
- 1 cup baby carrots (or peeled and chopped large carrots)
- 1 cup broccoli florets
- 2 tablespoons unsalted butter or olive oil
- 1 cup white or whole wheat orzo
- 1/2 teaspoon kosher salt
- 1 cup water
- 1 1/2 cups low sodium chicken broth or vegetable broth
- 1/3 cup grated parmesan cheese
Instructions
- Place shallot and garlic in food processor and pulse to chop.
- Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
- In a large stock pot, heat 2 tablespoons of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
- Add the salt, water and broth to the pot and cook over medium heat for 10 minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.
- Add the parmesan cheese and stir to combine.
Notes
- Don’t skip the sauté step: it adds flavor and helps the veggies soften before the orzo cooks.
- Keep stirring as the orzo cooks to prevent sticking and ensure even cooking.
- Use a high-sided pot so everything has room to simmer without overflowing.
- Pulse, don’t purée. You want the veggies finely chopped, not mushy.
- If making for a baby or toddler: This orzo is soft, easy to chew, and full of finely chopped vegetables which is great for little ones who are learning to eat more textures. For babies under 12 months, skip the added salt and consider using a low-sodium broth or just water. You can also reduce or omit the cheese if you’re avoiding dairy. As always, consult your pediatrician for specific feeding guidance.
I love this, it’s so yummy! I used a little bit of onion because I didn’t have any shallots, and that seemed to work just fine. Also, I misread the recipe and only added 1/2 c water (so 2 cups liquid total) and it was still creamy, tender and delicious. Unfortunately, my 23 month old son didn’t care for it, but he did swallow the bite he took of it rather than spitting it out so he couldn’t have disliked it too much. I think it had more to do with the salmon that I served it with – he devoured that and it probably filled him up. By the way, this goes great with salmon. My husband and I are not really big salmon fans (trying hard to learn to like it since it’s so good for us and really want our son to be exposed to it early so he’ll hopefully continue enjoying it), but if you have a bite of the salmon with the orzo you can’t even taste it. 🙂
Everyone loved this one…Thank you for yet ANOTHER keeper!
We have tried this twice, and think it’s great. The first time, I made it as the directions indicated, and my husband and I really enjoyed it. Today I made it with cheddar cheese instead, and I have to say I like it a little bit better.
Thank you for this recipe.
We are enjoying this right now, so so good, so creamy. I did not have orzo, so I used stelline (tiny stars). This is a keeper, it is a great lunch and it will make a perfect side dish to grilled chicken.
Hi,
I just omit the cheese all together for my dairy and egg allergic 20 month old. He LOVES this recipe. It is one of the few guaranteed recipes to get vegetables in him. The few other changes I make too are to use rotini pasta instead of the orzo (I find it’s easier for him to pick up), and I use 2.5/3 cups dry pasta and about 4 cups of broth.
Thank you for this great recipe!
I think it would be good without any cheese. I tried it after it thickened up but before putting the cheese in and it tasted great and was still creamy. It honestly doesn’t taste that much different with the cheese in it. It only adds a little flavor (or maybe that is just because I use buillon to make my broth instead of already made broth so it tastes stronger?)
So make it without any cheese and see if you like it.
Our daughter has a dairy allergy and we run into the same problem. Nutritional yeast is a good alternative to parmesan cheese, although I’ve only cooked with it a couple times. You can find it at health food stores or online. It’s deactivated yeast and from what I understand, is very good for you as well. I’m interested in trying this recipe with it. I don’t know the proper substitution, though. I think I’d sprinkle a very little in to start. I’d love to know if you find another substitute!
Any ideas for a non dairy substitute for the cheese? We’re having to take dairy out of my sons diet bc of some digestive issues and he LOVES cheese so trying to discover some non dairy substitutes for the little guy.
Made this for dinner last night. My 16 month old really loved it, as did my husband. I saved some for lunch today and it really tastes good cold as well. Thanks for the great recipe. I’ll be making this again real soon.
I made this for dinner tonight and it was loved by all, I am thankful that I doubled the recipe. I think my husband ate 1/2 of the recipe all by himself, he loved it!
Made this today for lunch. My 2yr old gobbled it up and so did I, LOL. 🙂 Thank you!
this is like rice-a-roni – only better! Thanks for the food processing idea…perfect! 🙂
wow catherine, sounds like you have some incredibly talented, dedicated and innovative friends! so jealous. for our veggie family, we substitute veg. broth for the chicken broth.
I just made this and my entire family loves it!
I use orzo a lot too. I usually make a nice pasta sauce with either meat or chicken and all sorts of veggies, blend everything down and then finish off the cooking with orzo in it. My 2yr old loves it. He thinks it’s rice 😉 I make sure to leave it nice & juicy, not dry. That’s the secret.
Yum! I just found some whole wheat orzo, finally, and I cannot wait to try this.
S.