Creamy Ricotta Orzo with Veggies | Easy One-Pot Recipe
This creamy ricotta veggie orzo is one of those easy meals that comes together with just a handful of ingredients. Finely grated zucchini and carrots cook right into the orzo, and ricotta + Parmesan make it so creamy without needing any heavy cream. It’s simple, cozy, toddler-friendly, and delicious for the whole family!
Creamy Ricotta Veggie Orzo
Course: Main, DinnerDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
12
minutesA quick and creamy one-pot orzo made with grated zucchini, carrots, ricotta and Parmesan. An easy toddler-friendly meal the whole family can enjoy.
Ingredients
1 tbsp butter
1 medium carrot, finely grated
1 small zucchini, finely grated
1 cup dry orzo
2 cups broth, plus more as needed
½ tsp garlic powder
½ cup ricotta cheese
¼ cup grated Parmesan, plus more for serving if desired
Directions
- Add the grated carrot, zucchini, orzo, garlic powder and broth to a large pan or pot.
- Bring to a gentle simmer and cook for about 10–12 minutes, stirring frequently so the orzo doesn’t stick to the bottom.
- If the liquid is absorbed before the orzo is tender, add a splash more broth or water and continue cooking.
- Once the orzo is tender, turn off the heat. Stir in the butter, ricotta and Parmesan until everything is creamy and well combined.
- Cover and let it sit for 2–3 minutesto thicken slightly, then serve warm.
Notes
- Consistency:
Orzo continues to thicken as it sits. If it gets too thick, stir in a splash of broth or milk until it’s creamy again.
Veggie swaps:
Feel free to switch up the vegetables depending on what you have. Finely chopped spinach, peas, broccoli or cauliflower would all work well. I like finely grating the zucchini and carrot so they cook quickly and blend into the orzo.
For little ones:
Broth and Parmesan can both contain quite a bit of sodium. For babies and younger toddlers, use low-sodium or no-salt-added broth when possible and adjust any additional salt accordingly.
Leftovers:
Store leftovers in an airtight container in the refrigerator. The orzo will thicken quite a bit, so add a little milk, water or broth when reheating.
Freezing:
This orzo can be frozen, but the texture will be a little softer after thawing. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of milk or broth to bring back the creamy consistency.
Dairy-free option:
Use olive oil or dairy-free butter in place of the butter and your favorite dairy-free ricotta and Parmesan alternatives.
