Veggie Orzo
Veggie Orzo is a delightful one-pot dish made with fresh vegetables and orzo pasta, creating a creamy, comforting meal perfect for busy days.
Ingredients
Main Ingredients
- 2 tbsp olive oil For sautéing vegetables
- 1 cup broccoli (chopped) Fresh, cut into small pieces
- 1 cup carrots (finely shredded) Fresh, shredded for faster cooking
- 2 tsp garlic (minced) Adds flavor
- 1 cup orzo Pasta used in the dish
- 2 cups chicken broth Can be substituted with vegetable broth
- 1 oz cream cheese For creaminess
- 1/2 cup parmesan cheese Grated, for flavor and richness
Instructions
Preparation
- Chop the broccoli florets into small pieces and shred the carrots finely.
- In a medium pot, heat olive oil over medium heat.
- Add the chopped broccoli, shredded carrots, and minced garlic. Sauté for about 5 minutes until the vegetables soften slightly and become fragrant.
Cooking
- Add the orzo and chicken broth to the pot. Bring this to a boil and then reduce the heat to medium-high.
- Cook for 10-15 minutes, stirring occasionally to prevent sticking. The orzo should absorb most of the chicken broth by the time it’s done cooking.
- Once the orzo is tender and the broth is mostly absorbed, stir in the cream cheese and parmesan cheese. Mix until the cheeses are fully melted and the dish is creamy.
Serving
- Allow the Veggie Orzo to cool slightly before serving. It can be enjoyed as is, or paired with grilled chicken or fish for added protein.
Notes
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 to 4 days. It can be frozen in a freezer-safe container for about 2 months. Thaw and reheat when ready to eat. Keep an eye on the orzo while cooking to avoid mushiness.