Ingredients
- 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
- 1/2 cup parmesan cheese
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Instructions
- Chop broccoli florets into small pieces and shred the carrots finely. Prep makes everything smooth and fast later. Keep garlic minced and ready.
- 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. Stir often so nothing burns.
- Add the orzo and chicken broth to the pot. Bring to a boil then turn the heat to medium-high and cook for 10 to 15 minutes. Stir occasionally to prevent sticking. The orzo should absorb most of the chicken broth by the time it is 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. Taste and add salt and pepper if needed. If it feels too thick, add a splash of broth or water to loosen things up.
- Allow the Veggie Orzo to cool slightly before serving. It is delicious as is or you can pair it with grilled chicken or fish for added protein. Serve warm and enjoy!
Notes
- Keep some extra broth on hand to control the creaminess at the end. Too thick can be fixed, too thin is not ideal.