Creamy Broccoli Orzo is a family-friendly one-pan side dish loaded with fresh broccoli, starchy orzo pasta and savory aromatics. This creamy, cheesy orzo makes a quick, satisfying side for busy weeknights.
This broccoli and orzo dish has a smooth, comforting texture that feels like a lighter macaroni and cheese. It’s essentially a fast take on broccoli cheddar soup: orzo simmers in vegetable broth with onions and garlic until creamy, producing a risotto-like finish even though orzo is a pasta, not rice. The recipe takes about 20 minutes from start to finish.
Made in one pan for easy cleanup, the recipe uses the whole broccoli—stems diced and sautéed with the onions, and florets cut into bite-sized pieces and simmered with the orzo—so every forkful has broccoli. The combination of cream cheese and shredded cheddar creates a rich, velvety sauce that clings to each grain-shaped pasta piece.
If you enjoy orzo, you might also like other orzo-based recipes in your rotation.
Ingredients that Matter
This simple orzo and broccoli recipe uses a short list of common ingredients. Key items to choose well:
- Orzo – A rice-shaped pasta that releases starch and helps create a creamy sauce. Orzo works well in soups, salads and one-pot dishes like this.
- Broccoli – Use fresh heads with stems. Dice the stems and sauté them with onion for extra broccoli flavor, and chop florets into uniform, bite-size pieces for even cooking.
- Aromatics – A medium yellow onion and a clove of garlic give the dish a gentle savory base. Increase garlic if you prefer a bolder flavor.
- Vegetable broth – Vegetable broth keeps the dish vegetarian; low-sodium broth is a good option. Chicken broth works fine if you prefer it.
- Cream cheese – A couple ounces stirred in at the end add richness and a slight tang, contributing to the silky texture.
- Cheddar cheese – Cheddar gives this dish its broccoli-cheddar character. Mild cheddar works well for kids; use sharp if you want a stronger flavor.
See the recipe card below for exact quantities.
Instructions
This one-pan recipe comes together quickly—about 20 minutes—if you follow a few simple steps for even cooking and maximum creaminess.
Prep the vegetables: dice the onion, mince the garlic, trim the broccoli stem and dice it, and cut the florets into similar-sized, bite-size pieces so everything cooks evenly.
Warm olive oil in a large skillet or braiser over medium heat. Add the onion with a pinch of salt and some black pepper and cook, stirring occasionally, until the onion becomes translucent, about 4 minutes.
Add the diced broccoli stems and sauté until bright green, about 1 minute. Stir in the orzo so it becomes coated with oil and aromatics.
Pour in the vegetable broth and bring to a simmer. Add the broccoli florets in a single layer and cover. Simmer until the orzo is tender and the florets are cooked but still hold their shape, about 4–6 minutes more (follow your orzo package and add the florets when about 5 minutes remain). Scrape the pan bottom occasionally to prevent sticking.
Remove the pan from heat and stir the orzo for 15–20 seconds so released starches begin to thicken the broth and the mixture becomes creamy.
Stir in the cream cheese; residual heat should melt it. Then add the shredded cheddar and stir until it melts and the dish has a smooth, cheesy texture.
Taste and adjust seasoning with more salt and pepper if needed. If the mixture seems too thick after resting, stir in a splash of water or whole milk to loosen the sauce.
Serve garnished with extra shredded cheese and chopped parsley, if desired.
Hint: Scrape the bottom of the pan while the orzo cooks to prevent sticking. A wooden spoon works well—scrape every couple minutes.
Substitutions
Adapt the recipe to dietary preferences or what you have on hand:
- Gluten-Free – Use gluten-free orzo or a small gluten-free pasta alternative.
- Cheese – Swap cheddar for jack, Colby or parmesan, or increase the amount of cheese for a richer result.
- Cream cheese – Use low-fat cream cheese, mascarpone or a splash of heavy cream if you prefer lower saturated fat or different texture.
- Pasta – If you don’t have orzo, try pastina, ditalini or another small pasta shape.
- Frozen broccoli – Thaw and pat dry before adding; add during the last 5 minutes of cooking so it doesn’t become mushy.
What to serve with this orzo dish?
This one-pan broccoli orzo is excellent as a side or can be turned into a main by adding a can of drained white beans (navy, cannellini or great northern) or shredded chicken for protein. It also pairs well with roasted or grilled meats and complements vegetarian mains like lentil patties or bean stews.
Equipment
A single large skillet or braiser with a lid is all you need. A braiser works well because it has straight sides and a lid for simmering, but any wide, covered pan will do.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Orzo absorbs sauce over time and will dry out, so reheat gently in a skillet with a splash of water or whole milk and adjust salt. You can freeze leftovers for up to 3 months, but texture declines after freezing, so refrigeration is preferred.
Top tip
Check your orzo package for cook time and add the broccoli when the orzo has about 5 minutes left so the pasta and broccoli finish together.
FAQ
Orzo resembles rice in shape, but it is a wheat-based pasta, so it contains gluten unless you use a gluten-free variety.
Yes. Thaw and pat the broccoli dry, then add it during the last 5 minutes of cooking so it warms through without becoming overly soft.
Cheddar is classic here, but jack, Colby or parmesan also work well depending on the flavor profile you want.
More Sides
If you’re looking for additional side dishes, try simple salads, roasted vegetables, or other one-pan pasta sides for easy weeknight menus.
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Spinach and Arugula Salad
-
Gouda Mac and Cheese
-
Air Fryer Honey Roasted Carrots
-
Roasted Bok Choy
One-Pan Meals
One-pan meals reduce cleanup and simplify dinner. Keep a few reliable one-pan recipes on hand for hectic evenings.
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Bacon and Asparagus Pasta
-
Cauliflower Lentil Soup
-
Pesto Orzo Salad
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Creamy Broccoli Orzo
Recipe
Creamy Broccoli Orzo
No reviews
- Author: Adam Dolge
- Total Time: 20 minutes
- Yield: 5 cups
Description
Creamy Broccoli Orzo is a family-friendly one-pan side dish packed with fresh broccoli, orzo pasta and aromatics. It’s a creamy, cheesy pasta that’s perfect for busy weeknight dinners.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- ½ tsp table salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 medium (8 oz.) head broccoli, stem diced and florets cut into bite-size pieces
- 8 oz orzo (about 1 cup)
- 4 cups vegetable broth (preferably low or reduced sodium)
- 2 oz cream cheese
- 3 oz shredded cheddar cheese (mild or sharp), plus more for garnish
- Parsley for garnish
Instructions
- Heat oil over medium in a large skillet or braiser. Add the onion, salt and pepper and cook, stirring occasionally, until the onion just begins to turn translucent, about 4 minutes. Add the diced broccoli stems and cook until bright green, about 1 minute.
- Add the orzo and stir to coat with the aromatics and oil. Pour in the vegetable broth and bring to a simmer. Cook covered according to package instructions, adding the broccoli florets about 5 minutes before the orzo is done. Scrape the bottom of the pan frequently to prevent sticking.
- Remove from heat and stir in the cream cheese until melted. Then stir in the shredded cheddar until the mixture is creamy, similar to risotto. Adjust salt and pepper to taste and serve with extra cheese and parsley if desired.
Notes
- Scrape the bottom of the pan as the orzo cooks to prevent sticking.
- Use low-fat cream cheese if you prefer, or substitute mascarpone or heavy cream.
- Choose mild or sharp cheddar based on your taste; jack or parmesan are also options.
- Store leftovers in an airtight container for up to 4 days; reheat with a splash of water or milk to restore creaminess.
- Adding diced broccoli stems increases the vegetable content and flavor—cook them with the onions so they soften.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Simmering
- Cuisine: American