Ingredients
Scale
- 2 tbsp olive oil
- 1 cup broccoli, chopped
- 1 cup carrots, finely shredded
- 2 tsp garlic, minced
- 1 cup orzo
- 2 cups chicken broth
- 1 oz cream cheese, at room temperature
- 1/2 cup parmesan cheese, grated
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the broccoli and shredded carrots for 3–4 minutes until they start to soften.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Pour in the orzo and toast it for 1 minute, stirring to coat with oil and veggies.
- Add the chicken broth and bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream cheese until it melts and makes a smooth sauce.
- Fold in the parmesan, taste, and add salt and pepper as needed.
- Serve hot, optionally topped with a little extra parmesan or a squeeze of lemon.
Notes
Don’t overcook the broccoli; keep a little bite for texture. Use room-temperature cream cheese for a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian