Ingredients:

  • 12 oz orzo (340 g)
  • 2 cups low-sodium chicken or vegetable broth (480 ml) OR 6–8 cups salted water for boiling (if using water, add 1–1½ tsp salt per 4 cups)
  • 4 cups broccoli florets (about 360 g), trimmed into bite-size pieces
  • Salt (to taste)
  • Black pepper (freshly ground)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 3 cloves garlic, thinly sliced or minced (about 9–12 g)
  • Zest of 1 lemon (about 1 tsp)
  • 2 tbsp fresh lemon juice (30 ml)
  • ½ cup freshly grated Parmesan cheese (about 50 g), plus extra for serving
  • 2 tbsp chopped fresh parsley (optional, about 8 g)
  • 1–2 tbsp reserved pasta cooking water (as needed to loosen)
  • Red pepper flakes (optional pinch)
  • Optional: 2 cups cooked shredded chicken or 1 can chickpeas (15 oz / 425 g), drained and rinsed
  • Optional: 1–2 tbsp toasted pine nuts or walnuts (for crunch)

Instructions:

  1. Prepare liquids and broccoli: bring broth (or a large pot of salted water) to a simmer/boil. Meanwhile trim and cut broccoli into bite-size florets.
  2. Cook orzo — Option A (boil): add orzo to rapidly boiling salted water and cook uncovered, stirring occasionally, until al dente (usually 8–10 minutes). Reserve 1–2 tbsp cooking water, then drain orzo.
  3. Cook orzo — Option B (toast-and-simmer): heat 1 tbsp olive oil in a large skillet, add dry orzo and toast 2–3 minutes until pale golden, then pour in 2 cups hot broth and simmer uncovered until mostly absorbed and orzo is al dente (8–10 minutes), adding extra liquid as needed.
  4. Blanch or steam broccoli: while orzo cooks, blanch broccoli in boiling water 1–2 minutes until bright green and tender-crisp, then plunge into ice water to shock and drain; or steam 3–4 minutes until tender-crisp. Set aside.
  5. Make garlic-lemon base: in a large skillet over medium heat, warm remaining 2 tbsp olive oil. Add garlic and sauté 30–60 seconds until fragrant (do not brown). Add lemon zest and red pepper flakes if using and stir.
  6. Combine everything: add cooked orzo and blanched broccoli to the skillet and toss to coat in garlic oil. Add lemon juice and 1–2 tbsp reserved pasta water as needed to create a silky coating.
  7. Finish: stir in grated Parmesan off the heat so it melts into the orzo; season with salt and freshly ground black pepper to taste. Taste and adjust with more lemon, a drizzle of olive oil, or extra pasta water for looseness.
  8. Serve: sprinkle with chopped parsley and toasted pine nuts or walnuts if using. Serve hot with extra grated Parmesan at the table.
  9. Doneness cues: orzo should be al dente (slightly firm to the bite) and broccoli bright green and tender-crisp. Sauce should form a glossy coating on the orzo, not be soupy unless a looser texture is desired.