A (lightened-up) creamy broccoli and sweet pea orzo dish. This dish can be made in one pot and makes the perfect side-dish or dinner with some added protein.
This creamy broccoli orzo is lightened-up while still being super creamy. Just how I like things. The cream is cheesy – made from cream cheese and Parmesan cheese. Which isn’t super light, I know. But there is no half and half or heavy cream hence the claim to being lightened up. I used 1% milk. I wouldn’t recommend going lower than 1%, but you can always jump up to 2% if you want. Also, only one tablespoon of flour. Not too shabby.
Especially for the taste. I mean there is no way you’d know this is “lightened up.” It’s like melt in your mouth quality!
And the great thing is – you could totally make a main course out of this dish – add some protein and you are good to go! Or even just leave it how it is and eat more of it 🙂 Oh, and how have I forgotten to brag about one of my favorite things about this dish?! It’s one dish people getting dirty people! Just one!
Unless you use plates to serve this on. But that’s what paper plates are for – am I right?! Or there is always eating it right from the pan…
Well, I hope all of the Mothers out there have a wonderful Mother’s Day. I know my appreciation for my mom has
tripled quadrupuled quintoupled (is that a word)?? Basically my appreciation for my mom has grown substantially since becoming a mom. Being a mom is not an easy job (<– kind of funny video).
My mom is the best. She’s sacrificed everything for her kids and always lets us know we are her number #1. So here’s an official Happy Mother’s Day to my mom. XOXO
Oh, and to all of you – enjoy this recipe!
- 1 cup orzo pasta measured when dry
- 3/4 cup fresh broccoli measured after cut
- 1/2 cup sweet peas
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1/2 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 2/3 cup 1% milk
- 2 ounces cream cheese
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Optional: additional Parmesan cheese, Italian breadcrumbs
In a medium saucepan, cook the orzo according to package directions.
About 3-4 minutes before the orzo pasta will be finished, add in the broccoli and sweet peas.
Drain and set aside.
In the same saucepan, over medium heat, place the olive oil, onion, and garlic. Stir around for about 30 seconds and then add in the flour.
Stir the flour until completely incorporated in the onions and garlic and lightly browned about 1 minute.
Add in the cream cheese and stir constantly until completely melted and smooth.
Slowly add in the milk whisking constantly until the mixture is smooth and starts to thicken about 3 minutes.
Stir in the Parmesan cheese (freshly grated - not from a can/jar) until melted.
Add the orzo and vegetable mixture back in.
Season to taste with salt and pepper.
If desired top with more Parmesan cheese and a small handful of Italian breadcrumbs.