Broccoli Orzo with White Beans, Lemon, and Parmesan: A Cozy Treat

As the leaves begin to turn and the crisp autumn air fills the atmosphere, there’s nothing like a comforting, creamy one-pot dish to warm your heart and satisfy your taste buds. This Broccoli Orzo with White Beans, Lemon, and Parmesan is one of those recipes that wrap you in a cozy embrace, making every bite feel like home. Imagine the tender orzo pasta mingling with roasted broccoli, white beans, and the vibrant zest of fresh lemon, creating a dish that’s not only joyful to eat but also easy to whip up on a busy weeknight. This easy weeknight dinner is sure to become a go-to for your family, especially when the evenings grow a bit chillier. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Creamy and Flavorful: Each bite is a delightful explosion of creamy goodness with a tangy lemon kick.
Easy to Prepare: With just a handful of ingredients and a simple cooking process, this dish is perfect for those hectic weeknights.
Family-Friendly: Kids and adults alike will adore this comforting bowl of goodness, making it a crowd-pleaser at the dinner table.
Packed with Nutrition: The combination of broccoli and white beans adds a hearty dose of vitamins and fiber, keeping everyone healthy and happy.
Versatile & Customizable: Feel free to adjust the flavors and ingredients to fit your family’s preferences.
Budget-Friendly: This recipe uses pantry staples and fresh ingredients, making it an affordable choice for delicious and wholesome meals.

What You’ll Need

To bring this vibrant dish together, 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 – 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 your oven to 430°F (220°C). Cut the broccoli into florets and distribute them evenly on a baking sheet. Drizzle with a tablespoon of olive oil, sprinkle with a pinch of salt, and roast for 18–22 minutes until they turn soft and develop golden, crispy edges.
Cook the garlic: While the broccoli is roasting, place a large skillet on low heat. Add 2 tablespoons of extra virgin olive oil and grated garlic along with ¼ teaspoon of red pepper flakes (if using). Cook for 30–60 seconds until fragrant, but be careful not to let it brown.
Cook the orzo and beans: Now, add 1 cup of orzo pasta to the skillet, stirring for about a minute to coat it in the oil. Pour in 3 cups of vegetable broth, add the rinsed white beans, and season with ½ teaspoon salt and black pepper. Bring it to a gentle simmer and let it cook for 10–12 minutes, stirring often, until the orzo is tender and creamy. Add a little more broth if it becomes too thick.
Add lemon and cheese: Once the orzo is cooked, turn off the heat. Stir in the zest and juice of ½ lemon and then fold in ½ cup of grated parmesan, mixing until it’s melted and creamy.
Finish and serve: Gently mix in the roasted broccoli. Taste and adjust with more lemon, pepper, or broth if needed. Serve warm, drizzled with a touch of olive oil, a sprinkle of lemon zest, and a dash of pepper on top.

Variations & Creative Twists

Add Proteins: Stir in some cooked chicken or turkey bacon for a heartier meal that’s also rich in proteins.
Jazz it Up: Consider adding some sun-dried tomatoes or olives for a zesty flair that complements the creamy orzo.
Veggie Boost: Toss in some baby spinach or kale in the last few minutes of cooking for an extra layer of nutrition and color.
Herb Infusion: Fresh herbs like parsley or basil can add a burst of freshness as a topping before serving.

Chef Emma’s Helpful Tips

Make Ahead: This dish can be made in advance and stored in the fridge for up to 3 days. Simply reheat with a splash of broth to regain the creaminess.
Ingredient Swaps: Feel free to use any pasta shape you have on hand if orzo isn’t available, just adjust your cooking time accordingly.
Storage Tips: Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove with a little extra broth or water to bring back its creamy texture.

Nutrition Information per Serving

Serving Size: 1 cup
Calories: 320
Carbohydrates: 44 g
Sugar: 2 g
Fat: 10 g
Protein: 14 g
Sodium: 420 mg

Frequently Asked Questions

Can I make this ahead? Yes! It keeps well in the fridge for up to 3 days and reheats beautifully.
Can I use different ingredients? Absolutely! Feel free to swap in your favorite vegetables or beans, and adjust spices to suit your taste.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
How long does it last? Leftovers can be refrigerated for about three days; just reheat with a little broth to restore creaminess.

Final Thoughts

This Broccoli Orzo with White Beans, Lemon, and Parmesan is more than just a recipe; it’s a warm reminder of the joys found in simple, nourishing meals. You’ll find yourself turning to this cozy dish time after time as the seasons shift and the need for comfort grows. Save this recipe to your easy weeknight dinners board, so it’s ready when you need a cozy treat!

Broccoli Orzo with White Beans, Lemon, and Parmesan

Author: Chef Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting one-pot dish featuring tender orzo pasta, roasted broccoli, white beans, and a vibrant lemon kick.

Ingredients

Scale

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 – 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 to taste

Instructions

Preheat your oven to 430°F (220°C). Cut broccoli into florets and distribute evenly on a baking sheet. Drizzle with a tablespoon of olive oil, sprinkle with a pinch of salt, and roast for 18–22 minutes until soft with golden edges.
While the broccoli is roasting, heat 2 tablespoons of olive oil in a large skillet over low heat. Add grated garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
Add 1 cup of orzo to the skillet, stirring for about a minute to coat. Pour in 3 cups of broth, add rinsed white beans, and season with salt and black pepper. Bring to a simmer and cook for 10–12 minutes, stirring often, until the orzo is tender and creamy.
Once cooked, turn off heat and stir in the lemon zest and juice, then fold in grated parmesan until melted and creamy.
Mix in the roasted broccoli. Taste and adjust with more lemon, pepper, or broth if needed. Serve warm with a drizzle of olive oil and a sprinkle of lemon zest.

Notes

This dish can be made in advance and stored for up to 3 days. Reheat with a splash of broth to maintain creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 420mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 14g
Cholesterol: 10mg

Keywords: broccoli, orzo, white beans, lemon, parmesan, vegetarian, coziness

Broccoli Orzo with White Beans, Lemon and Parmesan