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–+ servings
Skillet with creamy lemony broccoli orzo with white beans and black pepper.

Broccoli Orzo with White Beans, Lemon and Parmesan

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (200 g) orzo pasta uncooked
  • 3 cups (750 ml) vegetable broth or chicken broth - add more as needed
  • 1 can (230 g) white beans 15 oz / 400 g can - butter beans or cannellini - drained and rinsed
  • ½ lemon zest and juice
  • ½ cup (50 g) grated parmesan
  • ½ teaspoon salt or more to taste + black pepper

  • 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.
    Step 1 Broccoli florets roasted until golden on a baking sheet with olive oil and salt.
  • 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.
    Step 2 Garlic gently sizzling in olive oil in a skillet over low heat.
  • 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.
    Step 3 Orzo and white beans simmering in broth until creamy in a wide skillet.
  • 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.
    Step 4 Lemon zest, juice, and grated parmesan stirred into creamy orzo.
  • 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.
    Step 5 Roasted broccoli folded into creamy orzo just before serving.
Substitutions
  • 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
 
Tips
  • 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
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