Ingredients
-
1 small garlic clove
-
1 small shallot
-
1 cup baby carrots (or peeled and chopped large 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
-
Prepare the vegetables
Place the shallot and garlic in a food processor and pulse until finely chopped. -
Chop the vegetables
Add the carrots and broccoli florets to the food processor. Pulse again, scraping down the sides halfway through, until finely chopped. Avoid puréeing. -
Sauté the base
In a large stockpot, heat the butter or olive oil over medium heat. Add the chopped vegetables, uncooked orzo, and salt. Sauté for about 4 minutes, stirring continuously to prevent sticking. -
Cook the orzo
Add the water and broth to the pot. Cook uncovered over medium heat for about 10 minutes, stirring occasionally, until the liquid reduces and the mixture thickens. -
Finish with cheese
Stir in the grated parmesan cheese until fully combined and creamy. Serve warm.
Notes
-
Don’t skip the sauté step: This develops flavor and softens the vegetables before cooking the orzo.
-
Stir frequently: Orzo can stick easily, so regular stirring ensures even cooking.
-
Use a high-sided pot: This prevents overflow as the mixture simmers and thickens.
-
Pulse, don’t purée: Finely chopped vegetables create better texture than a smooth blend.
For Babies or Toddlers
-
Skip added salt for babies under 12 months.
-
Use low-sodium broth or substitute with water.
-
Reduce or omit cheese if avoiding dairy.
-
Always consult your pediatrician for feeding guidance.
