Orzo cooks in the oven with broccoli and broth, softening some of the vegetables and allowing the pasta to absorb the liquid. Lemon and Parmesan bring freshness and savory flavor, while toasted sliced almonds add a crunchy contrast.
Orzo looks like rice, but it’s pasta: the small grains cook quickly and absorb broth. In this baked dish, the broccoli does more than just add vegetables. Finely chop some of it so it softens as it cooks and blends into the orzo. The small florets hold their shape and give each bite some texture. Use a roomy baking dish so the pasta and broccoli aren’t packed together in a thick layer; that way, they cook more evenly.
Cover the dish before putting it in the oven so the broth doesn’t evaporate too quickly before the orzo is cooked. Stir well across the bottom halfway through: pasta can clump together there, and stirring redistributes the liquid. Ovens vary, so check near the end that the orzo is tender and there’s very little liquid left in the dish. If the pasta is still firm but the dish looks dry, add a splash of hot broth and continue baking. If it looks very wet, leave the dish uncovered in the oven for a few minutes.
Lemon zest adds an aromatic freshness without making the sauce watery; a little juice makes that freshness more pronounced. Parmesan melts into the warm pasta and adds savory flavor. Stir both in after baking so the cheese doesn’t dry out and the lemon stays fresh. For a vegetarian version, it’s important to choose vegetarian Parmesan and vegetable broth; regular Parmesan is typically made with animal rennet. Toast the sliced almonds separately in a dry frying pan. Keep them moving and take them out of the pan as soon as they’re golden, as they continue to brown quickly.
Broccoli is available year-round. Choose a firm head with tightly closed, dark green florets, and use the peeled stem too: chop it finely and add it to the finely chopped broccoli. No almonds on hand? Toasted hazelnuts add crunch too, though they change the flavor. You can also leave out the almonds, but add them just before serving if you want to keep their crisp texture.
Serve the orzo straight away, with a green salad on the side if you like. Cool leftovers quickly, store them covered in the fridge, and eat them within two days. Reheat thoroughly in a pan or microwave; stir in a splash of water or broth if the pasta has become firm. Store the sliced almonds separately and sprinkle them over the dish after reheating.
Preheat the oven to 200 °C (180 °C fan). Cut the broccoli into small florets. Peel the stem and cut it into small pieces. Finely chop about a third of the florets. Finely chop the onion and garlic.
Heat the olive oil in an ovenproof pan or frying pan. Cook the onion over medium heat for 3 minutes, until soft. Stir in the garlic and cook for 30 seconds.
Spoon the orzo, broccoli, salt, and a few grinds of black pepper into a roomy baking dish. Scatter the cooked onion and garlic over the top and pour in the hot broth. Stir well and cover the dish tightly with aluminum foil or a well-fitting lid.
Bake for 15 minutes. Carefully remove the dish from the oven, stir everything well, and cover again. Bake for another 7–10 minutes, until the orzo is cooked and has absorbed most of the liquid. If the pasta is still firm, add a splash of hot broth and bake for longer.
Meanwhile, toast the sliced almonds in a dry frying pan over medium heat, tossing regularly, until golden. Immediately transfer them to a plate.
Zest the lemon and squeeze out 1 tablespoon of juice. Stir the lemon zest, juice, and Parmesan into the warm orzo. Taste and add more pepper or salt if needed. Sprinkle the sliced almonds over the dish just before serving.
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