One-Pot Parmesan Orzo with Broccoli
User Reviews
4.9
One-Pot Parmesan Orzo with Broccoli
Description
This recipe involves first making Parmesan breadcrumbs by toasting panko in butter with a pinch of salt until golden, then mixing in grated Parmesan cheese. The orzo is cooked in butter and sautéed onion with garlic and red pepper flakes for subtle heat, then simmered in vegetable broth with white wine for depth. Broccoli florets are added near the end to retain crispness and color. Lemon zest and juice add freshness to the dish.
The orzo turns creamy as it absorbs the flavorful broth and butter, while the toasted Parmesan breadcrumbs provide a contrasting crunchy texture. The bright lemon notes lift the richness, and the occasional red pepper flake adds mild warmth. This one-pot method simplifies preparation and keeps the flavors melded.
Served warm as a side or light main, it complements a variety of dishes or stands on its own as a vegetarian option. Adjusting quantities allows for larger portions or extra broccoli. Using cheese labeled vegetarian makes it suitable for those dietary preferences. Frozen broccoli can be added close to the end of cooking for convenience without sacrificing quality.
Additional Parmesan can be stirred in before serving to enhance cheesiness. Season to taste with salt and pepper, keeping in mind the saltiness of broth and cheese. The dish is a balanced combination of buttery, cheesy, lemony, and savory notes with textural variety.
Ingredients
- 5 Tablespoon butter divided, unsalted
- 3/4 /4 cup panko breadcrumbs
- 3/4 /4 cup Parmesan Cheese divided, grated
- 1/2 /2 cup yellow onion diced, or shallot
- 5-6 garlic minced, cloves
- Pinch Pinch red pepper flakes
- 1 1/2 /2 tsp kosher salt or to taste
- black pepper to taste, freshly ground
- 1/3 /3 cup white wine
- 4 cups vegetable broth or stock
- 1/2 /2 tsp lemon zest
- 12 oz. orzo pasta
- 4 cups broccoli heaping cups, florets
- 1/2 /2 lemon juiced
Instructions
Parmesan Breadcrumbs
- Keep this recipe one pan by making the parmesan breadcrumbs first, otherwise you can toast them in a small skillet while the pasta cooks.
- Melt 1 tablespoon of the butter in the skillet over medium-low heat. Add in the panko breadcrumbs and a pinch of salt, stirring to completely coat with the melted butter. Cook for 3-4 minutes, stirring occassionally, making sure the crumbs are getting toasted brown. Once toasted, remove from the pan and set aside.
- Once the breadcrumbs have cooled, stir in 1/4 cup of the parmesan cheese until fully incorporated. You'll top the finished pasta with this.
Parmesan Orzo
- If you made the breadcrumbs in the same skillet you'll use for the pasta, take a paper towel and remove any breadcrumb residue (butter is OK, you just don't want crumbs).
- In a large skillet or dutch oven, heat over medium heat, melt the remaining 4 tablespoons of butter. Add in the diced onion and a pinch of salt, cooking for 2-3 minutes until tender. Add the garlic, red pepper flakes, and freshly ground black pepper. Cook for 1 minute.
- Add the wine to the skillet, scraping any bits to deglaze the pan as needed. Let it simmer and reduce down for 1 minute. Add the vegetable broth and lemon zest, bringing it to a boil.
- Once boiling, add the orzo to the skillet and cook al dente, according to the package directions.
- With 5-6 minutes remaining in the cooking time of the pasta, add the broccoli to the skillet. Once the orzo is al dente and the broccoli is tender, remove the skillet from heat. Stir in the remaining grated parmesan cheese and a squeeze of lemon juice. Stir to combine, and be sure to taste for salt levels, adding more as needed.
- Plate and serve with the toasted parmesan bread crumbs as desired. Enjoy!
Notes
- To make with 16oz pasta, increase vegetable broth to 5 cups and add 1/4 cup Parmesan cheese; adjust salt accordingly.
- Add frozen broccoli 2-4 minutes before orzo finishes cooking to retain texture.
- Look for Parmesan cheese labeled vegetarian if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 1103mg | 46% |
| Potassium | 574mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 91mg | 101% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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