If you’re looking for more orzo recipes to add to your meal planning, look no further than this one-pot Broccoli Orzo Bake.
It’s a quick, easy and delicious vegetarian pasta dish that’s ideal for the whole family to tuck into.
Have you ever cooked with orzo pasta? If not, where have you been my friends?!
It’s shaped in tiny little grains, a little like rice. This means when it cooks it gives a kind of risotto vibe. It also cooks quickly and evenly with no faff, which of course we love.
I’ve left this recipe meat free as I’m always trying to introduce more meat-free recipes to our dinners and I love broccoli. You could add in ham, or other cooked meats though if you like.
This orzo recipe involves very little effort, not much time in the oven, and is just one of those quick dinner wins when time and ingredients are low. This is perfect for budget meal planning at any time of the year too.
Why you’ll love this recipe
⭐️ Super easy and no-faff
⭐️ All made in one pan
⭐️ Two portions of veg
About this Orzo Bake
Orzo is a kind of pasta that is shaped a bit like rice. In Italy, it is known as ‘little pasta’ and was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.
It’s also a great one for something a little different in the slow cooker, like my Lamb Orzo Stew recipe.
(I have added a hob method for this recipe too in case you’d rather not use your oven for this recipe.)
What you’ll need
- Onion – Fresh or pre-prepared frozen (my preference)
- Broccoli – A whole head
- Garlic – Fresh, frozen, jarred or paste is fine
- Salt and pepper
- Vegetable stock – A cube will be OK
- Grated cheese
- Meat – Feel free to add meat if you prefer, such as chicken or ham.
In the fridge You can keep this refrigerated and reheat this but you might find with orzo that it becomes a bit gloopy. Add a splash of water or an ice cube before you reheat it to stop it drying out.
In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. See the tip above for reheating.
You can use any cheese to grate over this recipe, but I find the stronger flavour the better, especially when it goes over broccoli as the two ingredients go so well together.
This recipe would be a bit hit and miss with with another kind of pasta because orzo cooks so quickly. If you have rice you could try my easy oven risotto instead. That has a similar cooking style but with risotto rice instead of orzo.
I have tried-and-tested a number of one-pan pans which might help. Read the review here.
Yes! The full method is on the recipe below, but basically you add everything to a pan with oil, simmer for 15 minutes with the lid on, stir occasionally, then add the pesto and peas when the orzo is soft. Sprinkle with cheese and grill for 5 minutes.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Broccoli Orzo Bake
- 2 tsp Oil
- 1 Onion Peeled and chopped
- 300 g Broccoli If cooking for 4 people, just use a whole head, the weight is a guide! Cut into small chunks
- 2 Cloves of garlic Peeled and chopped
- 1 tsp Paprika
- Salt and pepper
- 300 g Orzo
- 500 ml Vegetable stock
- 2 tbsp Pesto
- 200 g Peas
- 75 g Grated cheese
- Preheat the oven to 200C.
- In a roasting tin put the oil, onion, broccoli, garlic, paprika and salt and pepper. Toss everything so it's all coated. Bake for 10 minutes.
- Add the orzo, pesto and stock. Mix well, cover with a lid (or tin foil). Bake for another 15 minutes.
- Remove from the oven add the peas, mix in and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
- Check that the orzo is cooked through and serve.
To make on the hob:
- Heat oil in sauté pan and add onion and garlic. Cook over medium heat for 5 minutes or until softened.
- Add in the broccoli, paprika, salt, pepper, orzo and vegetable stock.
- Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.
- When the orzo is soft, stir in the pesto and the peas.
- Sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.
Jane Moy says
I made this I had to use vegan cheese and nutritional yeast as my husband can’t have dairy it was delicious he had it with salmon and as a vegetarian I had it on its own
This looks delicious, I have tried 4 of your other recipes and all turned out so well. Could I add chicken to this dish and how would I do this?! Thank you
Delicious recipe thank you.
Always looking for some tasty, meat free dishes and this went down a treat! Made for 3 adults and it was super filing, will definitely be making again soon.
Lovely recipe a definite winner in our house this evening
We love this. It’s become a weekly staple as it’s so filling and easy to make and sooo tasty! I slightly tweak it with sun dried tomato paste instead of pesto, and using Cajun seasoning instead of paprika and it gives it a delicious flavour.
Sarah Rossi says
That’s so funny Isabel, I’ve just been testing a cajun chicken version! Great minds!!
Caroline Baldry says
Made this with gnocchi instead and added half pack of chorizo. Omg amazing 🤩
Caroline Baldry says
Omg delicious. Made with gnocchi as GF and they don’t do GF Orzo yet. Added half pack of Chorizo so extra 50p. Still student friendly 🤩
Absolutely delicious and so easy
Jayne P says
Brilliant Recipe – so tasty! It’s become a weekly favourite
Followed the weekly meal plan which included this recipe. I scaled down to cook for 2 and decided to be brave and attempt it in the air fryer. It worked a treat. Very tasty recipe.
Made twice now, second time around I switched the Broccoli for leeks as my hubby isn’t a Broccoli fan. Fair to say it worked really well and I can’t actually say if I prefer one over the other. Hubby on the other hand will choose the leeks again! Brilliant recipe and a firm new favourite!