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Carrot broccoli and cheese orzo in a serving bowl.
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4.24 from 13 votes

Carrot, Broccoli and Cheese Orzo

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.
Prep Time1 minute
Cook Time14 minutes
Total Time15 minutes
Course: Lunch, Main Dish
Cuisine: American
Servings: 4
Calories: 200kcal
Author: Catherine McCord

Ingredients

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.

Nutrition

Calories: 200kcal | Carbohydrates: 23g | Protein: 8g | Fat: 9g | Cholesterol: 25mg | Sodium: 650mg | Fiber: 2g | Sugar: 3g