This cheesy broccoli pasta is as easy as it is delicious! It brings all the nostalgic glory of cheddar-broccoli soup, only delivered a little differently. The creamy, lush parmesan orzo get’s cooked with onion and broccoli stems, while the florets are crisped to perfection in a hot oven, then placed on top. Cooking broccoli this way brings more texture to the party and allows us to use the entire vegetable, leaving minimal scraps. And the best part? It only takes 30 minutes.
Equipment
Here’s everything you need to make broccoli and parmesan orzo at home:
- cutting board
- chef’s knife
- half sheet pan
- parchment paper
- dutch oven, or thick-bottomed pot
Broccoli and Parmesan Orzo
2-4
servings30
minutesIngredients
1 medium head of broccoli
1 cup grated parmesan, plus a rind if you have it
1 cup orzo
1 small onion
1 cup heavy cream
olive oil
cracked black pepper
salt (I'm using Diamond Crystal Kosher)
Directions
Place the rack in the upper-third of your oven and preheat to 425°F.
While the oven heats, prep your broccoli and onion. Start by trimming the stem of the broccoli, getting as close to the florets as possible. Save the stem for later. Then, divide the florets into smaller pieces by pulling them apart from the bottom. Next, dice the stem and onion. Set aside.
Transfer florets to a large baking sheet. Make sure they are thoroughly dried, then cover in 2 tbsp olive oil and 1/4 tsp salt. Toss to coat, massaging the oil into each floret. Spread the broccoli out onto the pan, leaving 1-2 cm of space between each piece. If the broccoli pieces are too close together they will steam in the oven instead of crisp, so don't skip this step!
Cover the broccoli florets generously in 1/2 cup grated parmesan. Transfer to the hot oven and cook for 25-30 minutes, or until golden brown and crispy.
While that cooks, heat 2 tbsp olive oil in a dutch oven on medium heat. Once hot, add diced onion and broccoli stems. Season with 1/4 tsp salt. Cook until the stems are soft and the onion is translucent, but not brown, about 10 minutes.
When the vegetables are soft, add 1 cup orzo and stir to toast, about 2 minutes. Add 2 cups water, and a parmesan rind (if you have it!) bring to a boil and reduce to a simmer. Continue simmering, stirring occasionally to prevent the pasta from sticking, until half of the water has been absorbed by the pasta. This will take about 5 minutes.
When the pasta is half-way cooked, add 1 cup heavy cream. Bring back to a simmer and continue cooking until the orzo is completely cooked, 3-5 minutes.
When the pasta is cooked, stir in remaining 1/2 cup parmesan and a few cracks of black pepper. Taste and adjust seasoning.
By now, the broccoli should be crispy and golden brown. Remove from the oven, and serve on top of the creamy parmesan orzo. Sprinkle the dish with any remaining crispy parmesan bits leftover on the baking sheet, and enjoy!
Notes
- Every oven is different, so it might take longer than I've outlined to crisp your broccoli. If the orzo is ready before your broccoli is, turn off the heat and cover it with a lid. When you're ready to serve, turn the heat to low and slowly mix in a bit of water (about a tbsp at a time) until it's warm, and back to that delicious creamy consistency.
- If your broccoli is wet when it goes into the oven it will take longer to crisp. Make sure it's thoroughly dried before transferring to the baking sheet.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.