One pot creamy orzo pasta. Orzo Pasta and Goat’s Cheese with Roasted Chicken and Broccoli is a delicious meal for entire family and freezes well in small batches for infants and small children.
I’ve been working my way through various recipes that I can batch cook, freeze easily, and that both Z & I love.
Since Z hates cheese, except for goat’s, and Isla dislikes dishes such as Shepard’s Pie, I’ve been looking for a mac and cheese dish where I can replace the mac with orzo and the cheese with goat’s cheese. It also has to have vegetables in it; preferably green ones. I finally found a winner! Hurrah!
I made up this recipe to suit where my kids are with eating solids. You may wish to adjust it to suit yours too. In other words, don’t be afraid to leave the vegetables or meat in larger chunks. You can also substitute the orzo for your child’s favourite pasta.
Orzo, also know as risoni (orzo is the Greek word, while risoni is the Italian word for a short grain dried pasta). Dried orzo is simply dried pasta that is found in all supermarkets, as oppose to buying fresh pasta which would take less time to cook.
Orzo is cooked in roughly the same amount of time as other dried pastas, 9-10 minutes. While its appearance is that of a long grain rice, it is pasta and tastes like one once cooked. While you can substitute orzo for rice (or vice versa) I’d recommend adjust the cooking time to reflect what is marked on the package.
Pastas and one pot dishes are what kid dinnertime dreams are made of … am I right? This One Pot Cheesy Broccoli Pasta was crazy good and this Cauliflower Alfredo total sneaks in veggies where kids least expect it.
Here are a few more orzo recipes to get some inspiration flowing:
One pot creamy orzo pasta. Orzo Pasta and Goat's Cheese with Roasted Chicken and Broccoli is a delicious meal for entire family and freezes well in small batches for infants and small children.
- 1 tbsp olive oil
- 1 medium yellow (cooking) onion, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 sprigs fresh thyme OR 2 tsp dried thyme
- 2 cups (250 ml) whole milk
- 2 cups (250 ml) chicken or vegetable broth
- 500 grams (approx. 2.5 cups) dried orzo pasta
- 1 large head broccoli, finely chopped or blitz in a food processor
- 200 grams goat's cheese (chevre)
- 1 tbsp lemon juice
- 2 cups shredded store bought roast chicken*, meat removed from bones and chopped, skin removed and discarded.
Heat oil in a large sauce pan or high edged skillet over medium heat. Add onion and cook for 3-4 minutes or until softened. Season with salt and pepper.
Add milk, broth, and orzo. Bring to a boil while stirring occasionally. Reduce heat and simmer for 6 minutes.
Add broccoli and cook for 3-4 more minutes or until broccoli and orzo are cooked through.
Add goat's cheese and lemon juice. Stir to combine.
Add chicken and serve.
* I often will sub in 4 chicken thighs quickly seared in a frying pan. A splash of oil in the pan and salt and pepper are all chicken thighs really need to shine.
** To freeze, spoon into freezable containers. I use ramekins, top with plastic wrap, and placed in a freezer bag.