This broccoli orzo with white bean, lemon and parmesan is a simple, comforting dinner that turns everyday ingredients into a creamy, lemony, and deeply satisfying meal you’ll want to make again and again.
For more orzo recipes, check out our Mediterranean vegetable orzo, lemon orzo with zucchini, mushroom orzo, Mediterranean orzo and beans.
Why You’ll Love This Creamy Broccoli Orzo
Some flavor combinations just work every time. Broccoli, garlic, lemon, and parmesan are one of them. Add creamy orzo and tender white beans cooking right next to it, and you get a dish that feels rich and comforting without being heavy.
Louise and I made this for a quiet dinner at home, and by the end of the meal we were already talking about when to make it again. We think you’ll love it because:
- It fits a Mediterranean diet approach. Vegetables, beans, olive oil, and pasta come together in a simple, balanced way.
- It’s easy and reliable. Simple steps, no tricky timing, and very little can go wrong.
- It’s creamy without cream. The orzo turns silky as it cooks, helped along by the beans and parmesan.
- It feels comforting, not heavy. Bright lemon keeps everything balanced and fresh.
- It works as a real dinner. Filling, satisfying, and perfect on its own for a calm weeknight meal.
- It tastes better than expected. Roasted broccoli adds depth that makes the whole dish feel special.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Broccoli: You can use fresh or frozen, but fresh broccoli roasts better and gets that nutty, charred flavor that’s incredible with lemon and parmesan. Frozen works when needed, just expect a softer texture.
- Extra virgin olive oil: Forms the flavor base and adds richness. Regular olive oil works too if that’s what you keep on hand.
- Garlic: Fresh garlic is essential here. Garlic powder won’t give the same result. If you’re out, use finely chopped onion or thinly sliced leek instead sautéed until soft.
- Red pepper flakes: Optional, for gentle warmth. Leave them out if you prefer a milder broccoli orzo recipe.
- Orzo pasta: Cooks into a creamy texture that makes this dish feel comforting. Small pasta shapes like ditalini or risoni are good substitutes.
- Broth: Chicken broth adds savory depth and helps create depth in this creamy orzo dinner. Vegetable broth works well for a vegetarian option.
- White beans: Cannellini beans are our favorite, but butter beans, navy beans, or great northern beans all work in this orzo with white beans.
- Lemon: Both zest and juice are key. Lemon is not optional here—it’s what makes this lemon parmesan orzo bright and balanced.
- Parmesan cheese: Adds richness. Pecorino Romano works, or use crumbled feta for a different but still satisfying finish.
How to Make Lemon Broccoli Orzo
Step 1: Roast the broccoli
Heat the oven to 430°F (220°C).
Cut the broccoli into small florets. Spread them on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt.
Roast for 18–22 minutes, until tender with deep golden edges. This roasting step adds the flavor that makes this dish special.
Step 2: Gently cook the garlic
While the broccoli roasts, place a large skillet on low heat and add olive oil.
Add the grated garlic and red pepper flakes, if using.
Cook for about 30 to 60 seconds, just until fragrant. Keep the heat low so the garlic stays sweet and soft. Don’t let it turn brown.
Step 3: Cook the orzo and beans
Add the orzo to the skillet and stir for 1 minute so it coats in the oil.
Pour in the broth and add the drained white beans, salt, and pepper.
Bring to a gentle simmer and cook for 10–12 minutes, stirring often, until the orzo is tender and creamy. Add a splash of broth if it looks too thick. This is what gives the dish its creamy texture and makes it an easy orzo recipe to repeat.
Step 4: Add the lemon, then the cheese
Turn off the heat. Stir in the lemon zest and lemon juice first, mixing well so the orzo absorbs the flavor evenly.
Once the lemon is fully mixed in, add the grated parmesan and stir until melted and creamy. Adding the lemon first helps keep the sauce smooth and balanced.
Step 5: Add the broccoli and serve
Gently fold in the roasted broccoli. Taste and adjust with a little more lemon or a splash of broth if needed. Serve warm with extra lemon zest if you like, freshly ground black pepper, and a light drizzle of olive oil.
Tips
- Don’t overcook the orzo. Turn off the heat while it’s still quite al dente. The residual heat will finish cooking it and keep the texture creamy, not mushy.
- Keep the garlic gentle. Garlic should soften and release flavor into the oil, not brown or crisp. Burnt garlic tastes bitter and can feel heavier to digest.
- Finish off the heat. Turn off the heat before adding the lemon and parmesan. This keeps the lemon bright and helps the cheese melt smoothly without splitting, similar to finishing a risotto.
- Go light on salt at first. Broth, parmesan, and canned beans already add salt. It’s easier to adjust at the end than to fix an over-salted dish.
- Let the broccoli brown slightly. Well-roasted broccoli adds depth and texture that makes the whole dish more flavorful.
- Adjust the texture as needed. If the orzo thickens too much, add a small splash of warm broth to loosen it.
Frequently Asked Questions
This dish already has enough protein for a satisfying meal thanks to the white beans, orzo, and parmesan. If you’d like to add more, stir in cooked rotisserie chicken, flaked salmon, or another simple protein at the end. It’s easy to customize without changing the creamy texture or balanced flavor.
Yes. Frozen broccoli works, especially if that’s what you have. Fresh broccoli roasts better and adds more flavor, but frozen still makes a solid broccoli orzo recipe.
You can, but it’s best freshly made. If making ahead, keep a little extra broth aside so you can loosen it when reheating.
The orzo was likely cooked too long. Turn off the heat while it’s still al dente. The residual heat finishes cooking it, which is key for a creamy texture.
Absolutely. Use vegetable broth instead of chicken broth. The white beans and parmesan still make it satisfying and flavorful, especially in an orzo with white beans.
Yes, but keep it simple. Spinach or peas stirred in at the end work well without changing the balance of the dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to bring back the creaminess.
More Easy Dinners
- Mediterranean lentil and orzo
- Turmeric cauliflower and chickpea
- Easy quinoa vegetable soup
- Quick lemon lentil soup
- Mediterranean lentils and quinoa skillet
- Marry me orzo
- Cherry tomato orzo
- Easy black bean and rice
If you try this Creamy Broccoli Orzo Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Broccoli Orzo with White Beans, Lemon and Parmesan
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
Instructions
- Roast the broccoli: Heat the oven to 430°F (220°C).Cut 1 large head broccoli into florets and add them on a baking sheet. Toss with a drizzle of olive oil, a pinch of salt, and spread on a single layer.Roast for 18–22 minutes, until soft with golden, crispy edges.
- Cook the garlic: While the broccoli roasts, place a large skillet on low heat and add 2 tablespoons extra virgin olive oil.Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes (if using). Cook for 30–60 seconds, just until it smells good. Don’t let it turn brown.
- Cook the orzo and beans: Add 1 cup orzo pasta to the skillet and stir for 1 minute to coat it in the oil.Pour in 3 cups vegetable broth, 1 can white beans (rinsed), ½ teaspoon salt, and pepper.Bring to a gentle simmer and cook for 10–12 minutes, stirring often, until the orzo is soft and creamy. Add a little more broth if it gets too thick.
- Add lemon and cheese: Turn off the heat. Stir in the zest and juice of ½ lemon first.Then add ½ cup grated parmesan and stir until melted and creamy.
- Finish and serve: Gently mix in the roasted broccoli. Taste and add more lemon, pepper, or broth if needed. Serve warm with a little olive oil, lemon zest, and pepper on top.
Notes
- Broccoli → Cauliflower, broccolini, or Brussels sprouts (fresh roasts best; frozen works but softer)
- Extra virgin olive oil → Regular olive oil, avocado oil, or melted butter
- Garlic → Finely chopped onion or thinly sliced leek (sauté until soft)
- Red pepper flakes → Aleppo pepper, Calabrian chili, or a pinch of black pepper
- Orzo pasta → Ditalini, risoni, pearl couscous, or small shells
- Chicken broth → Vegetable broth or water + a splash of soy sauce or miso
- White beans → Cannellini, butter beans, navy beans, or great northern beans
- Lemon (zest & juice) → No true swap—this lemon parmesan orzo needs real lemon
- Parmesan cheese → Pecorino Romano, Grana Padano, or crumbled feta
- Pull orzo early → Take it off the heat while still al dente for a creamy orzo dinner, not mushy
- Baby the garlic → Let it soften gently; browned garlic turns bitter
- Finish off-heat → Add lemon and parmesan after turning off the heat
- Salt later → Broth, beans, and cheese already add salt
- Brown the broccoli → A little char makes this broccoli orzo recipe shine
- Loosen if needed → A splash of warm broth brings it back together
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Absolutely loved this. So quick and easy and surprisingly delicious. A keeper, for sure.
This is the first recipe I have tried from your website and it was delicious. I made it exactly as written. I will definitely be trying more of your recipes. This is exactly the way I love to eat. Thank you!
That’s wonderful to hear, Gretchen – warm welcome here 🙂
I’m so glad your first recipe turned out well, thanks so much for cooking with us. Feel free to leave a comment at anytime if you have questions.
Kindest, Louise
This dish is so easy, delicious and comforting on a cold winter evening. We grow our own veggies, so I added leeks, purple cauliflower, broccoli and carrots. The frozen broccoli and cauliflower crisped up perfectly! This will definitely be on rotation at my house!
Yum, that sounds absolutely delicious, especially with homegrown veggies, Sheila!
I love how you made the recipe yours, and I’m really glad it’s going into your regular rotation. Thank you for taking valuable time to comment here.
All the best, Louise
YUM!
Happy you like it, Amy 😉