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
Scale
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
