Ingredients
- 1 small garlic clove
- 1 small shallot
- 1 cup baby carrots, or peeled and chopped 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
1. Finely Chop the Vegetables
Add the shallot and garlic to a food processor and pulse until finely chopped.
Add the carrots and broccoli. Pulse several times, scraping down the sides halfway through, until the vegetables are finely chopped but not puréed.
2. Sauté for Flavor
Heat the butter or olive oil in a large, high-sided pot over medium heat.
Add the chopped vegetables, uncooked orzo, and salt. Cook for about 4 minutes, stirring continuously. This quick sauté helps soften the vegetables and gives the orzo a little extra flavor.
3. Simmer the Orzo
Add the water and broth. Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring regularly to keep the orzo from sticking.
Continue cooking until most of the liquid has evaporated and the mixture is creamy and thick.
4. Finish with Parmesan
Stir in the Parmesan cheese until melted and well combined.
Taste and add a little more seasoning if needed, then serve warm.
Notes
- Pulse, don’t purée: You want tiny pieces of vegetables that blend into the orzo, not a smooth vegetable paste.
- Don’t skip the sauté: A few minutes of cooking the vegetables and orzo first adds flavor and gets everything ready for the simmer.
- Keep stirring: Orzo can stick to the bottom of the pot, so give it regular stirs while it cooks.
- Use a high-sided pot: It gives everything plenty of room to simmer without bubbling over.
- Adjust the texture: If the orzo becomes too thick before it’s fully cooked, add a small splash of broth or water and continue cooking.
