Cheesy Broccoli Orzo is a crowd-pleasing, quick and easy side dish that compliments any dinner. Serve with chicken, pork, steak, or salad!
Want to know what I find difficult? Besides finding a hair length I like and sleeping on airplanes?
Finding a good side dish recipe.
I’m the kind of person who can sit down with a big bowl of soup or piece of lasagna and be just fine, but my husband likes himself some options at dinnertime. Most nights though, after a long day of work (ie functioning brain cells are at their daily minimum,) all I can think of is tossing together a side salad. Easy
The recipe for Cheesy Broccoli Orzo though? Easy and totally UN-boring!
This creamy, cheesy, broccoli-studded pasta side dish cooks up in one pan in minutes. Serve with chicken, pork, or a huge salad. Honestly it doesn’t really matter – Cheesy Broccoli Orzo will steal the show.
How to Make this Recipe
Start by boiling a cup of orzo according to package directions. Orzo is pasta that looks like grains of rice. I like Delallo Gluten Free!
When the orzo has a couple of minutes left, add broccoli florets that have been finely chopped, then continue to cook until the pasta is al dente.
Drain the mixture very well — broccoli florets are notorious for holding onto water — then return the broccoli and orzo to the pot.
Here’s where the magic happens. To the pot add shredded cheddar cheese, grated parmesan cheese, plus a pat of butter.
Now, I am NOT the cheese nor butter police, so if you want to add more cheese or butter? GO FOR IT!
Drizzle in milk, any kind, then stir until smooth and creamy.
Season with salt to taste then dish up and devour. I hope you love this incredibly simple yet super tasty side dish – enjoy!
Ingredients
- 1 cup orzo pasta
- 1-1/2 cups finely chopped broccoli florets
- 1/4 cup shredded cheddar cheese
- 2 Tablespoons grated parmesan cheese
- 1 Tablespoon butter
- 1/4 - 1/2 cup 2% milk
- salt
Directions
- Add orzo to a large pot of salted boiling water then cook according to package directions. When the orzo has 2 minutes left to cook, add the chopped broccoli then cook until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot.
- Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.
Notes
- Feel free to add more shredded cheddar cheese, parmesan cheese, and/or butter to your liking. You may need a touch more milk to get the pasta smooth and creamy.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
made this but used both broccoli and collie flower also 1% milk as it was all we had in the house. still turned out amazing!very easy quick and yummy recipe!
This looks yum! What is the recipe for the chicken on top? That looks great, too!
It’s just chicken brushed with olive oil, seasoned with salt and pepper, and then sauteed until cooked through. :)
Had to cook the orzo a little longer than anticipated – but this dish is a keeper! So happy to have stumbled upon your blog – Cheers!
I made this for dinner tonight…..my only question was do you lower the heat when you put the Orzo in (like other pasta)? I had turned it down and it took a lot longer to cook. It was yummy!
This looks amazing! Just stumbled upon your site today and I am making this for dinner tonight! Thanks for sharing!
This dish is excellent. For years I have been stuck on rice- a – roni and this is just as easy, but much better!
Made this tonight and…I think it changed my life. So, so good. And doing the broccoli right in with the orzo? Genius. Thanks for a great recipe!!
Made this tonight and it was a total hit! I almost ate all of it while waiting for the rest of dinner!
This was a big hit with my family and so easy to make. My 11 year old is a big fan of Mac and cheese (in the blue box). But I think this may be his new favorite.
Love,love love your site, I want to make everything you post! Some other family faves are your fresh apple cake, and cheeseburger quesadillas. Next up to make is your chicken fried rice.
Thanks for such great recipes and wonderful photography.
This sounds amazing and am planning on making it soon (probably tonight) but was wondering if you could sub mozzerella for the cheddar? I don’t have any at home and don’t really want to run back to the store again.
That’s totally fine – any cheese will work, really!
This side dish looks really good and I can’t wait to try it, but I also would like to know how did you prepare the fish or chicken that is in the picture????
It was chicken brushed on both sides with extra virgin olive oil then seasoned with salt & pepper and sauteed!
This recipe just rocked my world. It is being added to the rotation! So easy and delicious.
This recipe looks great. How does it hold up for a Thanksgiving office potluck? Is it okay to prepare this the night before and just re-heat in the microwave before serving? How do you suggest adjusting the recipe to feed 10 or so people?
Thanks for the help!
This is best eaten right away, unfortunately! Kind of like mac & cheese, the longer it sits, the less creamy it gets!
Thanks so much for the advice! What would you recommend for an office Thanksgiving potluck?
Here are some of my (savory) faves!
https://iowagirleats.com/recipes/?recipe_id=6008117
https://iowagirleats.com/recipes/?recipe_id=6032000
https://iowagirleats.com/recipes/?recipe_id=6029870
https://iowagirleats.com/recipes/?recipe_id=6034676