Creamy Broccoli Cheese Orzo Recipe – Perfect Easy Side Dish

Posted on November 21, 2025

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Let me tell you, this Creamy Broccoli Cheese Orzo is the kind of recipe you make once and instantly regret not knowing about sooner. It’s creamy, cheesy, and packed with tender broccoli that makes you feel like you’re *almost* eating healthy (but let’s not kid ourselves—this is comfort food at its finest).

The first time I made this, I was in a rush to throw together something to go alongside grilled chicken. I had broccoli that was about two days away from turning into a science experiment and an open bag of orzo I was determined to use up. What happened next? Pure magic. Creamy, cheesy, cozy magic.

If you’re looking for a quick side dish that tastes like you spent way more time on it, this recipe is it. Let’s dive in!

Why You’ll Love This Recipe

Okay, real talk. I’m obsessed with this dish. It’s easy, versatile, and absolutely delicious. Here’s why it’s a winner:

Ready in 20 minutes: Yes, you heard me—20 minutes, and you’re done. It’s perfect for those busy weeknights when you want something home-cooked but don’t have hours to spend in the kitchen.
One pot wonder: You cook everything in one pot, which means fewer dishes. And we all know that’s the dream.
Cheese lovers, rejoice: This dish is loaded with cheesy goodness. I use sharp cheddar for that bold flavor, but you can mix things up with Gruyère or Parmesan if you’re feeling fancy.
Kid-approved: Broccoli + cheese = happy kiddos. Even the pickiest eaters seem to love this one.

It’s the kind of side dish that steals the spotlight from the main course. Every time I make it, people ask for seconds—and then the recipe!

What Ingredients You’ll Need

The best part? You probably already have most of these ingredients in your kitchen. Here’s the breakdown:

Orzo pasta (1 cup / about 200g) – It’s like rice but cooler. Cooks faster and gets wonderfully creamy when you stir it just right.
Broccoli florets (2 cups / about 250g) – Fresh or frozen works! Just cut them into bite-sized pieces so they cook evenly.
Chicken broth (2 cups / 475mL) – Adds extra flavor compared to water. If you’re vegetarian, you can use veggie broth instead.
Milk (1 cup / 240mL) – Whole milk makes it extra creamy, but you can use 2% or even unsweetened almond milk for a lighter version.
Cheddar cheese (1 ½ cups / about 150g, shredded) – The sharper, the better. Trust me, it makes all the difference.
Garlic (2 cloves, minced) – Adds a little punch of flavor. You can skip this if you’re not a garlic fan, but honestly, why would you?
Butter (2 tbsp / 28g) – For that perfect silky texture.
Salt & pepper – To season the dish to taste. I always add a pinch of smoked paprika, too (optional, but so good).

Quick note: I’ve tried this recipe with other veggies like spinach and peas, and it’s just as delicious! Feel free to experiment with what you have in the fridge.

Equipment Needed

You don’t need a gourmet kitchen to make this recipe. In fact, the equipment list is as simple as it gets:

A large saucepan or deep skillet – I use a 12-inch skillet because the wide base helps the orzo cook evenly.
Wooden spoon or spatula – Perfect for stirring without scratching your pots.
Grater – Freshly shredded cheese melts better than pre-shredded, so get that arm workout in!
Cutting board and knife – Essential for chopping that broccoli and mincing garlic.

Pro tip: If you don’t have a grater, you can chop the cheese into very small pieces—it’ll still melt beautifully.

How to Make Creamy Broccoli Cheese Orzo

Alright, here’s the step-by-step walkthrough. I promise this is easy!

Prep your ingredients (5 minutes): Chop your broccoli into bite-sized florets, mince the garlic, and shred your cheese. Measure out the rest of your ingredients and keep them handy.
Start cooking the orzo (3 minutes): Heat a large skillet over medium heat. Add the butter and garlic, cooking until fragrant (about 30 seconds—don’t let it burn!). Stir in the orzo and toast it lightly for about 1-2 minutes. It adds so much flavor!
Add the liquid (10 minutes): Pour in the chicken broth and milk, stirring to combine. Bring it to a gentle simmer, then reduce the heat to low. Stir occasionally as the orzo absorbs the liquid—it’ll start to look creamy and luscious.
Add the broccoli (5 minutes): Toss in the broccoli florets when the orzo is almost done cooking. Cover the skillet and let the steam cook the broccoli until it’s tender but still bright green.
Add the cheese (2 minutes): Remove the skillet from the heat and stir in the shredded cheese until it’s completely melted and the orzo is creamy. Season with salt, pepper, and a pinch of smoked paprika, if using.

Time-saving tip: If you’re using frozen broccoli, you can add it straight from the freezer—just cook it for an extra minute or two.

My Best Tips & Techniques

Here’s what I’ve learned from making this at least a dozen times:

Toast the orzo for extra flavor: Don’t skip this step! It adds a nutty depth to the dish that makes it taste way more complex than it really is.
Steam your broccoli perfectly: Cover the skillet so the steam cooks the broccoli evenly. Give it a quick taste test after 3 minutes to make sure it’s not mushy—it should still have a little bite.
Don’t skimp on the cheese: I know it’s tempting to use less cheese to make it healthier, but trust me—this dish is all about that creamy, cheesy goodness.
Stir often: Orzo likes to stick to the bottom of the pan, so keep it moving to prevent any scorching.

Pro tip: If you want it even creamier, stir in a splash of heavy cream right before serving. It’s indulgent but worth it!

Ways to Mix It Up

Once you’ve mastered the classic version, it’s time to play around! Here are some of my favorite variations:

Mushroom Magic: Sauté sliced mushrooms in the butter before adding the garlic. It gives the dish an earthy flavor that’s absolutely delicious.
Spicy Kick: Add a pinch of crushed red pepper flakes to the garlic while it’s sautéing. Just a little heat makes the flavors pop.
Bacon Bliss: Crispy bacon crumbles on top make this irresistible. I mean, when does bacon not make everything better?
Herby Upgrade: Stir in freshly chopped parsley, basil, or thyme at the end for a pop of color and flavor.

Feel free to mix and match these ideas—there’s really no wrong way to enjoy this dish.

Serving Ideas & Storage

This recipe is incredibly versatile. Here’s how I love to serve it:

Serving Suggestions

Perfect side dish: Serve alongside grilled chicken, salmon, or even a juicy steak.
Main course: Add shredded rotisserie chicken or black beans for protein and call it dinner.
Kid-friendly meal: My kids love this with extra cheese on top—and honestly, so do I.

How to Store

In the fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave with a splash of milk to bring back the creaminess.
In the freezer: Freeze portions in airtight containers for up to 2 months. Let them thaw overnight in the fridge, then reheat on the stovetop with a little milk or broth.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s why I feel good about serving this:

Nutritional Info (Per Serving)
Calories: ~220
Protein: 9g
Carbs: 28g
Fat: 8g
Fiber: 2g

Health Highlights:

Broccoli is loaded with vitamins C and K.
Cheese adds calcium and protein.
Orzo has a nice balance of carbs for energy.

Quick note: If you’re watching calories or fat, you can use low-fat cheese and milk without sacrificing too much flavor.

Final Thoughts

So there you have it—Creamy Broccoli Cheese Orzo, the ultimate side dish that’s easy to make and completely crave-worthy. It’s been a hit at family dinners, a lifesaver on busy weeknights, and the perfect addition to potlucks.

Honestly, I can’t wait for you to try this recipe. It’s one of those dishes that will make you feel like a kitchen rockstar, even if you’re just throwing it together on the fly.

If you give this a try, please let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I’d love to see your creations and hear your thoughts. Happy cooking!

FAQs

Q: Can I use a different type of pasta?

A: You can, but the texture will be different. Small pasta shapes like ditalini or acini di pepe work best as substitutes for orzo.

Q: Can I make this ahead of time?

A: Definitely! Just store it in an airtight container in the fridge and reheat with a splash of milk or broth to bring back the creaminess.

Q: Can I make this vegetarian?

A: Yes! Just swap the chicken broth for vegetable broth. It’s just as flavorful.

Q: Can I use frozen broccoli?

A: Absolutely! No need to thaw—just toss it in and add an extra minute or two of cooking time.

Q: How do I keep the orzo from sticking?

A: Stir often while it cooks, especially during the first few minutes. This helps prevent it from sticking to the bottom of the pan.

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