Broccoli Orzo with White Beans, Lemon & Parmesan

Creamy, fresh, and comforting, this Broccoli Orzo with White Beans, Lemon & Parmesan is an easy one-pan meal packed with tender broccoli, creamy white beans, bright lemon flavor, and plenty of Parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 cup orzo
• 1 can white beans, drained and rinsed
• 2 cups broccoli florets, chopped into small pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2½ cups vegetable broth or chicken broth
• ½ cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional
• 1 tablespoon butter, optional
• 2 tablespoons fresh parsley, chopped
• Extra Parmesan for serving

Instructions

1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
3. Add the orzo and stir for 1–2 minutes. Lightly toasting the orzo gives the finished dish more flavor.
4. Pour in the broth. Add the salt, black pepper, and red pepper flakes if using.
5. Bring everything to a gentle simmer.
6. Cook the orzo for about 7–8 minutes, stirring frequently so it does not stick to the bottom of the pan.
7. Add the chopped broccoli and drained white beans.
8. Continue cooking for another 5–7 minutes, stirring occasionally, until the broccoli is tender and the orzo is fully cooked.
9. If the mixture becomes too thick before the orzo is tender, add a small splash of broth or water.
10. Reduce the heat to low.
11. Stir in the grated Parmesan, lemon zest, lemon juice, and butter if using.
12. Mix gently until the Parmesan melts and the orzo becomes creamy.
13. Taste and adjust the salt, black pepper, or lemon juice if needed.
14. Remove from the heat and stir in the chopped parsley.
15. Serve warm with extra Parmesan, lemon zest, and black pepper on top.

Extra Creamy Tip

For an even creamier texture, remove about ¼ cup of the white beans, mash them with a fork, and stir them into the orzo while it cooks.

The mashed beans naturally thicken the sauce without needing heavy cream.

Tips

Use freshly grated Parmesan for the smoothest sauce.

Cut the broccoli into small florets so it cooks quickly and evenly.

Do not overcook the broccoli. It should stay bright green and slightly firm.

Stir the orzo regularly because it can easily stick to the pan.

Add the lemon juice near the end so the flavor stays fresh and bright.

If the dish thickens too much while sitting, loosen it with a splash of warm broth.

Add-In Ideas

You can also add:

• Baby spinach
• Green peas
• Sun-dried tomatoes
• Mushrooms
• Grilled chicken
• Shrimp
• Fresh basil
• Kale
• Roasted red peppers

High-Protein Version

For extra protein, add:

• 1 cup cooked shredded chicken
• 1 cup cooked shrimp
• An extra can of white beans
• ½ cup cottage cheese stirred in at the end

Storage

Allow leftovers to cool completely.

Store in an airtight container in the refrigerator for 3–4 days.

Because orzo absorbs liquid as it sits, the dish will become thicker in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave.

Add a splash of broth, water, or milk while reheating to bring back the creamy consistency.

Approximate Nutrition Per Serving

• Calories: 380–430
• Protein: 16–20 g
• Carbohydrates: 55–60 g
• Fat: 11–14 g
• Fiber: 8–10 g

Nutrition can vary depending on the exact brands and ingredient quantities used.

Serving Ideas

Serve this creamy broccoli orzo on its own for a light vegetarian meal, or pair it with:

• Grilled chicken
• Baked salmon
• Garlic bread
• Green salad
• Roasted vegetables

Final Note

The best part of this recipe is the balance of flavors: creamy Parmesan, hearty white beans, fresh broccoli, and bright lemon. Serve it immediately while the orzo is warm and creamy, with plenty of extra Parmesan on top.