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If you’re looking for a dish that bursts with vibrant spring flavors and creamy comfort, you are absolutely going to fall in love with this Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe. It’s a remarkable twist on the classic risotto, using orzo for that delightful al dente bite, layered with bright green asparagus and sweet snap peas, all tied together by a luscious sun-dried tomato pesto that offers a savory, tangy punch. Perfect for welcoming the fresh produce of the season, this recipe turns simple ingredients into an extraordinary meal that feels cozy yet celebratory.
Ingredients You’ll Need
Every ingredient in this recipe has a crucial role, coming together to deliver a symphony of colors, textures, and flavors. From the creamy vegan butter melting into the orzo to the fresh brightness of basil and lemon, the components are straightforward yet brilliantly complementary.
- Sun-dried tomatoes (1 cup): The star of the pesto, packed with rich, concentrated tomato flavor that adds depth and umami.
- Fresh basil (¾ cup + ¼ cup chopped): Brings a peppery freshness and herbaceous lift to both the pesto and the orzotto finishing touch.
- Garlic (6 cloves total): Adds a warm, aromatic base that enhances every layer of the dish.
- Nutritional yeast or vegan parmesan (2 tbsp + ¼ cup): Delivers a cheesy, nutty savoriness while keeping things plant-based.
- Lemon juice (1 tbsp + 2 tbsp): Provides bright acidity that balances the richness and heightens the spring flavors.
- Ice cold water (¼ cup): Helps achieve the perfect texture in the pesto when blended with olive oil.
- Salt (½ tsp + 1 tsp total): Enhances all the natural flavors and seasons ingredients at key points.
- Olive oil (½ cup): Smooths out the pesto and adds fruity richness.
- Water (4 cups) & vegan chicken or vegetable broth (2 cups): Creates the flavorful cooking liquid that brings the orzo to tender perfection.
- Vegan butter (4 tbsp): Adds creamy silkiness and richness without dairy.
- Leek (1, thinly sliced): Offers a subtle onion sweetness and tender bite.
- Orzo (1 lb): Small pasta that cooks quickly and develops a creamy texture ideal for orzotto.
- Lemon peel (4 strips): Infuses a fragrant citrus aroma while cooking.
- Dry white wine (½ cup): Adds complexity and helps deglaze the pot for layers of flavor.
- Asparagus (1½ cups, trimmed and chopped): Delivers crisp, fresh spring vegetable goodness with a tender bite.
- Snap peas (1½ cups, thinly sliced): Bring crunch and a touch of sweetness to contrast the creamy orzotto.
- Black pepper (to taste): Adds just the right amount of gentle heat and spice.
How to Make Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe
Step 1: Prepare the Sun-Dried Tomato Pesto
Start by blending the sun-dried tomatoes, fresh basil, garlic, nutritional yeast, lemon juice, salt, and ice-cold water in a high-speed blender. Once you have a rough paste, slowly stream in the olive oil while blending until you reach a uniform, slightly textured sauce. This vibrant pesto is what transforms the orzotto from simple to spectacular, giving it that irresistible savory punch.
Step 2: Simmer the Broth
In a medium pot, combine the vegan chicken broth with water and bring them to a gentle simmer. This flavorful liquid will slowly cook the orzo, infusing every grain with delicate depth while keeping the texture beautifully creamy.
Step 3: Sauté the Leeks
In a large pot or Dutch oven, melt two tablespoons of vegan butter over medium heat. Add the thinly sliced leeks and half a teaspoon of salt, cooking them until they soften and become fragrant, roughly 3 to 4 minutes. This step builds the aromatic foundation that makes the orzotto truly comforting.
Step 4: Add Garlic, Orzo, and Lemon Peels
Stir in the minced garlic and sauté for 2 minutes until fragrant. Then add the orzo and lemon peel strips. Stir constantly for about 2 minutes until the lemon peels release their bright scent, infusing the orzo with a subtle but lovely citrus note that cuts through the richness.
Step 5: Add White Wine
Pour in the white wine and cook while stirring until fully absorbed—this should take about 2 minutes. It’s essential to let the alcohol cook off so that you are left only with the wine’s fruity and acidic undertones enhancing the whole dish.
Step 6: Incorporate the Simmered Broth
Pour in the warm broth mixture and add the remaining half teaspoon of salt. Stir everything together well. This is where the magic happens, as the orzo slowly absorbs the broth, swelling tenderly while you stir regularly to coax out that creamy, risotto-like texture.
Step 7: Simmer for 8 Minutes
Cover the pot and let the orzo simmer undisturbed for about 8 minutes, stirring every 1 to 2 minutes to prevent sticking. This gentle simmer is key to achieving that perfect balance of softness and bite.
Step 8: Add Asparagus
After the initial cook, fold in the cut asparagus pieces. Cover and continue to simmer for another 8 minutes, stirring occasionally, until the asparagus is just tender yet still vibrant and bright green—this burst of freshness is one of the highlights of the Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe.
Step 9: Finish with Snap Peas, Lemon, and Vegan Butter
Remove the pot from the heat and stir in the snap peas, a couple tablespoons of lemon juice, vegan parmesan, chopped basil, and the remaining vegan butter. Combine everything until the orzotto is creamy and well-seasoned. Adjust with salt and black pepper to your taste. The snap peas provide that satisfying springtime crunch, perfectly contrasting the creamy orzotto base.
How to Serve Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe
Garnishes
Serving this dish with a sprinkle of fresh basil and a dollop of your vibrant sun-dried tomato pesto makes it pop visually and flavor-wise. If you like a little heat, a dusting of red pepper flakes adds a subtle kick that compliments the other layers without overpowering them.
Side Dishes
This orzotto is quite the star on its own but pairing it with a crisp green salad or roasted seasonal vegetables can round out your meal beautifully. A slice of crusty bread or a light lemon vinaigrette salad would also balance the creamy texture wonderfully.
Creative Ways to Present
For an elegant dinner, serve the orzotto in shallow bowls topped with more fresh herbs and a drizzle of olive oil. Another fun option is to use individual ramekins, broiled quickly to create a lightly golden crust on top for added texture contrast. No matter how you plate it, this recipe shines every time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, but the texture will be best on the first or second day.
Freezing
Freeze leftovers in a freezer-safe container for up to one month. Because orzo can absorb a lot of liquid when thawed, consider adding a splash of broth or water when reheating to refresh its creamy consistency.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a little broth or water as needed to restore that luxurious creaminess. Microwaving is fine too, but stir midway through to ensure even warming and prevent drying out.
FAQs
Can I use regular parmesan instead of vegan parmesan?
Absolutely! Regular parmesan will add a wonderful cheesy depth and richness, but vegan parmesan or nutritional yeast works perfectly if you prefer a dairy-free option or want the dish to remain vegan.
What can I substitute for orzo if I can’t find it?
You can try small pasta shapes like acini di pepe or even pearl couscous. Keep in mind that cooking times may vary slightly, but the same method works well with these substitutes.
Is this recipe gluten-free?
The traditional orzo is made from wheat, so this recipe is not gluten-free as is. However, you can find gluten-free orzo or use small gluten-free pasta to make a delicious alternative.
Can I make the sun-dried tomato pesto in advance?
Yes! The pesto can be prepared up to three days ahead and stored in the fridge in an airtight container. Give it a good stir or a quick whisk before spreading or mixing into your orzotto.
How do I know when the orzo is perfectly cooked?
The orzo should be tender but still have a little bite to it, similar to how you’d cook risotto or al dente pasta. Stir frequently and taste as you approach the end of cooking to avoid mushiness.
Final Thoughts
This Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe is truly a celebration of spring’s freshest flavors combined with the comfort of creamy orzotto. It’s a dish that’s as joyful to make as it is to eat, perfect for sharing with friends and family eager to welcome the season’s bounty. Give it a try, and I promise it will become one of your favorite ways to enjoy spring vegetables in a way that feels both indulgent and wholesome.
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Spring Orzotto with Sun-Dried Tomato Pesto, Asparagus, and Snap Peas Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vibrant and creamy Spring Orzotto recipe combines tender orzo pasta with fresh seasonal vegetables and a rich sun-dried tomato pesto. Perfectly balanced with the brightness of lemon, the earthiness of vegan butter, and the richness of nutritional yeast or vegan parmesan, this dish is a delightful plant-based take on traditional risotto that’s easy to prepare and bursting with fresh flavors.
Ingredients
Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, packaged in oil
- ¾ cup fresh basil, packed
- 2 cloves garlic, roughly chopped
- 2 tbsp nutritional yeast or vegan parmesan
- 1 tbsp lemon juice
- ¼ cup ice cold water
- ½ tsp salt
- ½ cup olive oil
Orzotto and Vegetables
- 4 cups water
- 2 cups vegan chicken broth (or vegetable broth)
- 4 tbsp vegan butter, divided
- 1 leek, thinly sliced
- 1 tsp salt, divided
- 4 cloves garlic, minced
- 1 lb orzo
- 4 strips of lemon peel
- ½ cup dry white wine
- 1½ cups asparagus, trimmed and cut into 1-inch pieces
- 1½ cups snap peas, thinly sliced
- 2 tbsp lemon juice
- ¼ cup vegan parmesan
- ¼ cup fresh basil, chopped
- Black pepper to taste
Instructions
- Prepare the sun-dried tomato pesto: Place all sun-dried tomato pesto ingredients except olive oil into a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed to ensure even blending.
- Incorporate olive oil into pesto: Continue blending whilst slowly streaming in the olive oil until the mixture is uniform but retains some texture. Set aside the pesto for later use.
- Simmer the broth: In a medium pot, combine the vegan chicken broth and water and bring to a gentle simmer. Keep warm for adding to the orzo.
- Sauté the leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks along with ½ teaspoon salt and sauté for 3 to 4 minutes until they are softened but not browned.
- Add garlic, orzo, and lemon peel: Stir in the minced garlic and cook for 2 minutes. Add the orzo and lemon peel strips, cooking and stirring constantly for another 2 minutes until fragrant.
- Deglaze with white wine: Pour in the dry white wine and stir. Cook for about 2 minutes until the wine is completely absorbed and no alcohol aroma remains.
- Add the simmered broth and season: Pour in the warm broth mixture along with the remaining ½ teaspoon salt. Stir thoroughly to combine.
- Simmer for 8 minutes: Cover the pot and let the orzo simmer gently for 8 minutes, stirring every 1 to 2 minutes to prevent sticking.
- Incorporate asparagus: Fold the asparagus pieces into the pot, cover again, and cook while stirring every 1 to 2 minutes until the asparagus is tender, approximately another 8 minutes.
- Add snap peas and finish the dish: Remove the pot from heat. Stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and remaining 2 tablespoons of vegan butter until the mixture is creamy and well combined. Season with black pepper and additional salt as desired.
- Serve: Dish up while hot, garnished with extra fresh basil, sun-dried tomato pesto, and optional red pepper flakes for a little heat. Enjoy your fresh and flavorful Spring Orzotto!
Notes
- Use vegan chicken broth or vegetable broth based on preference to keep the dish fully plant-based.
- Streaming in olive oil slowly during pesto blending helps achieve the perfect creamy texture with some texture remaining.
- Stirring frequently during orzotto cooking prevents sticking and ensures even cooking.
- Adjust seasoning at the end as flavors concentrate during simmering.
- For a non-vegan variation, substitute vegan butter and parmesan with dairy equivalents.
- Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of water or broth to loosen the texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian Italian-inspired
