This Cheesy Orzo Will Be Your Toddler’s New Favorite Side

Cheesy orzo is one of those dishes that neither requires nor inspires explanation: it just works. You’ve got orzo, which splits the difference between pasta and rice. You’ve got diced broccoli, which when poached in broth takes on roughly the same soft and comforting texture of the orzo. And you’ve got cheese–lots and lots of it. Broccoli cheddar soup in pasta form is a sensible description–not an innovative combination of ingredients here, mind you. That was–and rarely is–the point: it was devised from and for last-minute pantry raiding to put something together; it’s designed to function as a filling and easy carb-and-veggie side that older toddlers are ready to embrace, and which you’ll enjoy yourself. A side not to be cast aside, if you will. And that’s good enough.

Ingredients Overview

This cheesy orzo recipe uses tender diced broccoli in a buttery onion base, plus one cup of orzo cooked in chicken broth, then enriched with generous amounts of cheddar and parmesan cheese. Together the vegetables and creamy pasta form a comforting side dish that’s soft-textured and easy for little hands to scoop.

Steps Summary

1. Sauté diced onion (and garlic) in melted butter until translucent.
2. Add orzo and chicken broth (and a spoonful of mustard) then bring to a boil, cover and cook 5 minutes.
3. Stir in milk and chopped broccoli, cover and cook another ~5 minutes until the broccoli is soft.
4. Remove cover, reduce heat to low, add shredded cheddar and grated parmesan in heaps, stir until gooey and fully melted.
5. Serve straight from the pot (or in toddler-friendly bowls), letting your little one scoop the tender broccoli and cheesy pasta.

FAQ

Q: Can I use whole-wheat orzo or a substitute grain?
A: Yes — you can swap in small grains like farro, ditalini, or couscous in place of the orzo, just adjust the cooking time and liquid if needed.

Q: My toddler doesn’t like broccoli — what else works?
A: Try substituting peas or finely diced zucchini or cauliflower florets. These soft vegetables will cook similarly in the broth and carry the mild cheese flavor well.

Q: Can I make this ahead or freeze it?
A: You can make it ahead and store covered in the fridge for up to 2 days. Freezing isn’t ideal because the texture of the cheese-orzo will change on thawing.

Recipe Links

What to Serve With This Cheesy Orzo

• Chicken Piccata — An easy, craveable main dish to pair with the orzo.
• Salmon Cakes — A crispy finger food that kids won’t be able to tell is seafood!

More Toddler-Friendly Recipes Like This

• Broccoli Cheddar Soup for Kids — A great option if your toddler enjoys broccoli and cheese combos — same flavors, new format.
• Mini Turkey Meatballs with Hidden Veggies — Soft, easy to handle, and complementary to the orzo side in both flavor and texture.

This Cheesy Orzo Will Be Your Toddler’s New Favorite Side

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Author: Brad Cooking Method: Simmering Cuisine: American Meal(s): Veggies and Sides Recipe Keys: Easy to Make Eat your Veggies Quick Meals

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Difficulty: Beginner Servings: 6 Calories: 210

Description

This cheesy orzo combines tender broccoli, a buttery base, and two melty cheeses to create a creamy, scoopable side dish perfect for toddlers. It comes together quickly on the stovetop and delivers a mild, comforting flavor that pairs easily with any kid-friendly protein.

Ingredients

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• 1 small Onion

• 1 Broccoli Crown

• 1 spoonful minced Garlic

• 1 cup Orzo

• 2 cups Chicken Broth

• 1 spoonful Mustard (dijon preferred; but the bright yellow stuff is fine)

• 2 oz Shredded Cheddar (or equivalent)

• Grated Parmesan (or equivalent)

Instructions

Prep

1. Dice onion into small pieces. Separate florets from the stem and stalk of the broccoli, then chop into small pieces.

Cook

1. Heat butter in a small pot set to Medium; once melted and foamy, toss in onions and cook until soft and translucent, roughly 4-5 minutes. Add in a spoonful of garlic and pinch each of salt and pepper; cook for another 30 seconds.
2. Pour in orzo and broth, then add a spoonful of mustard; mix. Increase heat to bring the pot to a boil; once roiling, lower the heat, cover, and cook for five minutes.
3. Add in milk and diced broccoli; mix. Cover and cook for another five minutes, or until broccoli is soft.
4. Remove cover and turn heat to the lowest setting. Add in the cheddar and parmesan in heaps, stirring after each to ingrate. Keep going until the mix is your desirable level of gooey. Remove from heat.

Serve

1. We hit this with a bit of lemon–it breaks up the richness–and try for the appropriate balance on the plate between the broccoli we want our son to eat vs. the cheese-covered carb he wants. Treat this like any rice or pasta dish you might serve: you can side it with a main dish, put it in a bowl, just let your child pick at individual pieces, whatever.

Adapt

1. Add tuna or chopped chicken meat and you’ve got yourself a solid lunch; you could even dump the contents into broth or other soup and make it work. Feel free to swap out the orzo with other small grains or pasta: ditalini, couscous, farro, etc.

Nutrition Facts

Servings 6

Serving Size two spoonfuls

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 10g16%

Cholesterol 20mg7%

Sodium 200mg9%

Potassium 200mg6%

Total Carbohydrate 22g8%

Dietary Fiber 2g8%

Protein 8g16%

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Vitamin A 310 IU

Vitamin C 18 mg

Calcium 145 mg

Vitamin K 52 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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