Place garlic in food processor and pulse to chop. Add carrots and broccoli and pulse until finely chopped, scraping down the sides halfway through.

Heat olive oil in a stock pot and sauté the chopped vegetables. Add raw orzo and cook for 4 minutes, stirring continuously.

Add salt, water, and broth to the pot and cook over medium heat for 10 minutes, uncovered, or until the liquid starts to evaporate and the mixture thickens.

Add the Parmesan cheese and stir to combine.

Serve with grapes on the side.