Cozy evenings call for comforting meals, don’t you think? Picture this: a warm bowl of Broccoli Orzo with White Beans, Lemon, and Parmesan, just bubbling away on the stove as you settle in for a night of relaxation. The creamy, dreamy combination of tender orzo, perfectly roasted broccoli, and the zing of fresh lemon brings back memories of family dinners where everyone gathered around the table, sharing stories amidst laughter and love. It’s an easy weeknight dinner that’s not only filling but also packed with nutrition. Seriously, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy preparation make it the perfect option for a busy weekday dinner.
- Packed with wholesome ingredients, including vibrant broccoli and protein-rich white beans.
- Creamy and delicious, this dish is cozy and comforting.
- The bright notes of lemon make it feel fresh and zesty.
- Family-friendly and a crowd-pleaser that even picky eaters will enjoy.
- Versatile enough to customize with whatever ingredients you have on hand.
What You’ll Need
To get started on this delightful dish, gather these simple ingredients:
- 1 large head broccoli (about 1½ lb / 600 g) – cut into small florets
- 2 tablespoons extra virgin olive oil (+ 1 tablespoon to roast the broccoli)
- 2 cloves garlic (grated – use 1 clove or less if sensitive to garlic)
- ¼ teaspoon red pepper flakes (more or less to taste)
- 1 cup orzo pasta (uncooked)
- 3 cups vegetable broth (or chicken broth – add more as needed)
- 1 can white beans (15 oz / 400 g can – butter beans or cannellini – drained and rinsed)
- ½ lemon (zest and juice)
- ½ cup grated parmesan
- ½ teaspoon salt (or more to taste + black pepper)
Let’s Make It Together
Roast the broccoli: Preheat the oven to 430°F (220°C). Cut the large head of broccoli into florets and spread them in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 18–22 minutes until they’re soft with golden, crispy edges.
Cook the garlic: While the broccoli is roasting, place a large skillet over low heat and add 2 tablespoons of extra virgin olive oil. Grate 2 cloves of garlic into the skillet along with the red pepper flakes (if using). Cook for 30–60 seconds until the aroma fills your kitchen, but be careful not to let it turn brown.
Cook the orzo and beans: Add 1 cup of uncooked orzo pasta to the skillet, stirring for about 1 minute to coat in the garlicky oil. Pour in 3 cups of vegetable broth, add the rinsed white beans, and season with ½ teaspoon salt and pepper. Bring this mixture to a gentle simmer, stirring often for 10–12 minutes until the orzo is soft and the dish is creamy. If it gets too thick, feel free to add a little more broth.
Add lemon and cheese: Once the orzo is cooked, turn off the heat and stir in the zest and juice of ½ lemon first, followed by ½ cup of grated parmesan. Stir until melted and creamy—a true symphony of flavors!
Finish and serve: Gently mix in the perfectly roasted broccoli. Give it a taste and adjust with more lemon, pepper, or broth if desired. Serve warm with a drizzle of olive oil, a sprinkle of lemon zest, and a few cracks of black pepper on top.
Variations & Creative Twists
If you’re looking to add a bit of your own flair or adjust to your family’s preferences, try these delicious variations:
- Herby Delight: Add a handful of fresh herbs like basil or parsley at the end for an aromatic lift that freshens every bite.
- Nutty Crunch: Sprinkle with some toasted pine nuts or walnuts before serving for a delightful crunch.
- Protein Power: Mix in cooked chicken, turkey bacon, or sausage for added protein, making this a heartier meal.
- Cheesy Goodness: Try different cheeses like feta or goat cheese for a tangy twist that complements the lemon perfectly.
Chef Emma’s Helpful Tips
- Make-ahead Option: You can roast the broccoli and cook the orzo mixture ahead of time. Just combine and warm it on the stove before serving.
- Ingredient Swaps: If you’re not a fan of white beans, feel free to substitute with chickpeas or any bean you prefer!
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days; simply reheat on the stove or microwave with a splash of broth to revive its creaminess.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 390
- Carbohydrates: 60g
- Sugar: 2g
- Fat: 10g
- Protein: 14g
- Sodium: 580mg
Frequently Asked Questions
Can I make this ahead? Yes! Prepare the roasted broccoli and orzo mixture in advance, then combine for a quick reheatable meal.
Can I use different ingredients? Absolutely! Feel free to substitute any vegetables you have on hand or choose different types of beans.
How do I store leftovers? Store in an airtight container in the refrigerator for up to three days; reheat with a bit of broth or water to retain creaminess.
How long does it last? Leftovers can be stored for about 3 days in the fridge.
Wrapping It Up
This Broccoli Orzo with White Beans, Lemon, and Parmesan is truly more than just a meal; it captures the essence of warmth, family, and simple joys. Perfect for drizzly nights or cozy gatherings, it’s a dish that tastes like a hug in a bowl. Save this recipe to your dinner ideas board so it’s ready when you need a cozy treat! Enjoy the comforting flavors and let every bite remind you of the love and warmth around your dining table.
Print
Broccoli Orzo with White Beans, Lemon, and Parmesan
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and comforting dish featuring tender orzo, roasted broccoli, and a zesty lemon flavor, perfect for quick weeknight dinners.
Ingredients
- 1 large head broccoli (about 1½ lb / 600 g) – cut into small florets
- 2 tablespoons extra virgin olive oil (+ 1 tablespoon to roast the broccoli)
- 2 cloves garlic (grated)
- ¼ teaspoon red pepper flakes (more or less to taste)
- 1 cup orzo pasta (uncooked)
- 3 cups vegetable broth (or chicken broth)
- 1 can white beans (15 oz / 400 g can – drained and rinsed)
- ½ lemon (zest and juice)
- ½ cup grated parmesan
- ½ teaspoon salt (or more to taste + black pepper)
Instructions
- Preheat the oven to 430°F (220°C). Spread broccoli florets on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 18–22 minutes until soft and golden.
- In a large skillet over low heat, add 2 tablespoons olive oil and grated garlic along with red pepper flakes. Cook for 30–60 seconds until aromatic, avoiding browning.
- Add uncooked orzo and stir for about 1 minute. Then pour in vegetable broth, add rinsed white beans, and season with salt and pepper. Bring to a gentle simmer, stirring for 10–12 minutes until orzo is soft and creamy.
- Turn off heat and stir in lemon zest, juice, and grated parmesan until melted and creamy.
- Gently mix in roasted broccoli, adjust with more lemon, pepper, or broth if needed, and serve warm with olive oil drizzle and lemon zest on top.
Notes
Make ahead by roasting broccoli and cooking orzo in advance. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
Keywords: broccoli, orzo, white beans, lemon, parmesan, vegetarian, cozy dinner, weeknight meal