Creamy Broccoli Orzo
This Creamy Broccoli Orzo is so easy to make and tastes delicious. Creamy and filling, it can be a side dish or the main course, and is versatile enough to work with most other dishes.
Servings: 4 servings
Calories: 165kcal
Ingredients
Instructions
- Combine the vegetable broth, milk, and broccoli in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
- Add the orzo, salt, pepper, and turmeric and cook for 8-10 minutes, stirring occasionally.
- Now add the Parmesan and keep cooking for another minute. Turn off the heat and serve.
Video
Notes
Tips for the best Creamy Broccoli Orzo
- Use a non-stick pot. Because this recipe requires milk, orzo pasta may stick to the bottom of the pan. Use non-stick and stir as often as needed.
- Adjust seasonings to taste. Depending on how salty your vegetable broth is, I recommend adding salt in the final step, after you have tasted the dish, to avoid over-salting.
- Use a milk with higher fat content. This recipe will not come out right with low-fat milk because the creamy thickness can't be achieved without that milk fat. So opt for whole milk here.
- Chop the broccoli small. Broccoli can be very fibrous, so chop it thoroughly so it will cook until nice and soft, adding flavor and texture that works well with this creamy dish.
How to store and reheat it
Store any leftover Creamy Broccoli Orzo in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing it because the creaminess becomes grainy as it thaws. When you're ready to reheat it, do so in a skillet with a little water, milk, or veggie broth to prevent the pasta from drying out or becoming gummy.Nutrition
Calories: 165kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 672mg | Potassium: 299mg | Fiber: 2g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 1mg