Veggie Orzo

5 from 19 votes

Colorful, cozy, and kid-friendly! This easy veggie orzo is a quick, nutritious meal packed with tender veggies and soft pasta!

Prep Time15

Cook Time15

Course: Dinner, Lunch

Cuisine: American

Keyword: Orzo, Veggie

Servings:

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

US - Metric

Instructions

Chop broccoli florets into small pieces and shred the carrots finely.
In a medium pot, heat olive oil or butter 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.
Add the orzo and chicken broth to the pot. Bring to a boil, then bring the heat to medium-high and cook for 10-15 minutes. Stir occasionally to prevent sticking. The orzo should absorb most of the chicken broth by the time it’s 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.
Allow the Veggie Orzo to cool slightly before serving to your toddler. It’s delicious as is, or you can pair it with grilled chicken or fish for added protein.

Notes

Chop veggies small: For the most toddler-friendly texture, finely chop or shred vegetables so they blend smoothly into the orzo.

Make it a full meal: Stir in cooked chicken, ground turkey, beans, or extra cheese to add protein and make it more filling.

Dairy-free? Use plant-based cream cheese and skip the parmesan or replace it with nutritional yeast for a dairy-free version.

Gluten-free? Swap orzo for certified gluten-free orzo, quinoa, or small gluten-free pasta shapes.

Storage: Leftovers keep well in the fridge for up to 3 days or can be frozen in portions for up to 2 months. Add a splash of broth or milk when reheating to keep it creamy.

Nutrition