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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.
This is one of my go-to recipes. I have made it with endless variations too- adding chicken, different veggies, different cheese. It’s hard to go wrong and so easy and fast.
Very disappointed in how this turned out. I am not one to waste food, but after my son didn’t eat it I tried it and it was not good. I then had my husband eat leftovers and threw out the rest 🙁
I made this for my 16 month old kid. It was SO good I would make it again whether she was around or not!
I did not have Orzo or chicken broth, but I have boiled some chicken seasoned with garlic and fresh mint and used some of the water to make the sauce. I cooked whole wheat spaghethi and added the sauce along with pieces of the cooked chicken. My 1 year old and my 3 years old ate it all. I will have it for dinner after they have gone to bed! Great recipe! Can’t wait to try the original one!
this is sooo great! my 1yo is asking for more! i love it too! i chopped n grated the veggies since she is afraid of the food processor right now but still quick n easy! thank you again!
Just finished this for lunch with my 2 and 1/2 year old son- we both loved it thanks!!!
THis was delicious. I used broccoli slaw and just chopped it up finer. Took 30 seconds.
I’ve made this recipe a few times and my daughter loves it! I only just read the comments though and noticed someone asked about freezing. I have frozen this recipe. i just put it in to baby cubes and ice cube trays and it freezes really well as well as defrosts well. I actually add more stock then the recipe calls for so that it’s moist after I defrost.
I didn’t have brocolli on hand, so I used red pepper instead. hubby and I liked it a lot, little man was ok with it until he came across a bigger piece of carrot. Will try this again for sure.
I made this tonight and it was fantastic. We’re going on vacation soon so the cupboards are a bit bare. I used half alphabet soup pasta and half quinoa. The letters were fun for my toddler and the quinoa ensured she got her protein since i was betting on her not eating her tilapia. Best of all, it’s a complete lunch for her tomorrow!
my son LOVED this. he scarfed it up so fast, i had to make sure the orzo wasn’t going up the nostrils lol (they are the perfect size to fit right up there!) thanks for posting :-)!
Thank you for a great recipe. My 19 month old ate it right up as did my husband. This will definitely go into our rotation.
I made this yesterday with several substitutions. I didn’t have the shallot or Parm cheese so I omitted them from the recipe. I didn’t have baby carrots so I substituted in 3 regular size peeled carrots. I defrosted some frozen broccoli inplace of fresh. My DS is 21 months old so I just cut up the carrots in chunks and left the broccoli uncut and added them to the pot(both were very tender as an end product). I used ww orzo to boost nutrition. I only used 1 cup of orzo with 1 cup of LS chicken broth and 1 cup of water. Because of all of these substitutions it took about 8 min longer to let the liquid to cook down but it came out creamy and delicious. Another Weelicious delicious recipe 🙂
This was a good recipe but my dish turned out more runny than the picture looks. Next time I will add less water.
Unfortunately, it would not. You can hold it in the fridge for up to 2-3 days. 🙂
Do you think this would freeze well?