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Veggie Orzo

Creamy Veggie Orzo: A Wholesome One-Pot Wonder

Creamy Veggie Orzo is a quick, nutritious one-pot meal that combines colorful veggies and rich flavors, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Add richness and helps sauté vegetables.
  • 1 cup Orzo Mainstay of the dish; use gluten-free for gluten-free option.
  • 4 cups Chicken Broth Infuses orzo with savory flavor.
For the Vegetables
  • 1 cup Broccoli Provides fiber and vitamin C; substitute with peas if desired.
  • 1 cup Carrots Adds color and natural sweetness; finely shredded for texture.
  • 2 cloves Garlic Offers aromatic flavor; garlic powder can be used instead.
For Creaminess
  • 4 ounces Cream Cheese Ensures creamy texture; can be replaced with plant-based alternatives.
  • ½ cup Grated Parmesan Cheese Delivers rich flavor; can substitute with mozzarella or cheddar.

Equipment

  • medium pot

Method
 

Step-by-Step Instructions
  1. Finely chop 1 cup of broccoli and shred 1 cup of carrots. Set aside.
  2. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the chopped broccoli, shredded carrots, and 2 minced garlic cloves. Sauté for 5 minutes.
  3. Stir in 1 cup of orzo and pour in 4 cups of chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally.
  4. Add 4 ounces of cream cheese and ½ cup of grated Parmesan cheese. Stir gently for 2-3 minutes until melted.
  5. Let it cool for 5 minutes before serving. Optionally, serve with grilled chicken or fish.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with a splash of broth to restore creaminess.

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