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 for toddler. 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.
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.
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.
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.
Dice onion into small pieces. Separate florets from the stem and stalk of the broccoli, then chop into small pieces.
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.
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.
Servings 6
Serving Size two spoonfuls
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
