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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.
My 1.5 year old (and my husband and I!) loved this! It tastes like “comfort food” but is healthy! A few changes I made: didn’t use shallot, but used some dried onions I had on hand; I didn’t use a food processor (with a decent knife, it was easy enough to chop the veggies– and a little less cleanup); used veggie broth instead of chicken broth. Awesome, will make it to the regular rotation for sure!
Easy, healthy and delicious. My toddler enjoyed it!
Soooooo good – YUM!
yum
This is my tot’s favorite dish and the reason I became a devoted fan of weelicious. It wasn’t my fav at first but now I am in love with it. Yummy. We usually add in a parsnip or two for even more flavor.
This is my tot’s favorite dish and the reason I became a devoted fan of weelicious. It wasn’t my fav at first but now I am in love with it. Yummy. We usually add in a parsnip or two for even more flavor.
This is so delicious! I didn’t use shallots, and I used garlic powder instead of garlic. I didn’t have baby carrots so I just used regular ones. I think it would be even better w/ sharp cheddar cheese but I’m sure it would add extra fat too.
Great recipe. My kids love it and its so easy.
Please put me on your mailing list. I have a picky eater that only wants to eat bananas, rice and peanut butter and strawberry sandwitches
Sadly, not a hit with my family. I had to use an onion instead of shallot (that’s what I had on hand) and I think that made the flavor too strong. I will try again another time with shallot instead of onion.
Yes! Add it with the water and broth. I’ve updated the recipe, thanks!
Do I add the salt while cooking? I don’t see what to do with salt in the recipe
Amazing!!! LOVED IT
I have made this several times and it is always delicious! I always substitute half of a small onion for the shallot (just because I never think to buy shallots). I always use a whole can of chicken broth and enough water to equal 2 1/2 cups of total liquid. The last time I used 1 cup of zucchini instead of carrot and this made the dish the best ever. I did add a few carrots and 1 cup of broccoli, but I think it was the zucchini that put it over the top! Excellent!
I have made this several times with great success. have added smoked cheese to it. And used ham broth. Tonight, I failed. I subbed macaroni for the orzo. Not good. Star pasta is a good sub. Not macaroni. Just in case anyone else wants to try it! I
Not bad. Grew on me the more I ate it. Creamy and salty comfort food. I used wheel shaped pasta to make it easier for the little fingers. A whole box and kept stirring and adding water, like making risotto. I would add extra veggies, and some beans next time. I like how the broth thickens up.