Description
Celebrate the abundance of spring produce with this Vegan Orzotto recipe! Orzo pasta, fresh asparagus and snap peas cooked to creamy perfection using a risotto-like method. Top with our vibrant sun-dried tomato pesto for a boost of rich and tangy flavor.
Ingredients
Orzotto
- Sun-dried Tomato Pesto
- 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.
- Simmer the broth. In a medium pot, add the veggie broth and water and bring to a simmer. We will later add this to the pot with the orzo to cook the pasta until tender.
- Sauté the leeks. In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and 1/2 teaspoon of salt. Sauté until the leeks are softened slightly, about 3 to 4 minutes.
- Add garlic, orzo, and lemon peels. First, add the minced garlic and sauté for another 2 minutes. Next, add the orzo and lemon peels and cook, stirring constantly, until the lemon peels are fragrant, about 2 minutes.
- Add white wine. Stir in the white wine and cook until completely absorbed, about 2 minutes. When ready, you should no longer smell the alcohol.
- Pour in the simmered broth mixture. Add the broth mixture plus the remaining 1/2 teaspoon of salt. Stir together to combine.
- Simmer for 8 minutes. Cover the pot and simmer for 8 minutes, stirring every 1 to 2 minutes.
- Add asparagus. After 8 minutes, fold in the asparagus spears. Cover and continue cooking, stirring every 1-2 minutes, until the asparagus is tender. This took us about 8 minutes.
- Add remaining ingredients. Remove the pot from the heat once the asparagus is tender and the orzo is al dente. Stir in the snap peas, lemon juice, vegan parmesan, basil, and remaining vegan butter until well combined and creamy. Season with additional salt and black pepper to taste.
- Serve. Serve while hot with additional fresh basil, a generous amount of sun-dried tomato pesto, and a sprinkle of red pepper flakes or as desired. Enjoy!
Notes
- Sun-dried tomato pesto: Can be made in advance and stored in the refrigerator. You can use the oil in which the tomatoes were stored and supplement with olive oil as needed.
- Lemon peel: Will soften during cooking and be edible once the orzotto is done, but you can remove it before serving if you desire!
- Storage: Will keep for up to 4 days when stored in an airtight container in the refrigerator.
- Reheating: Microwave in 30-second intervals or in a saucepan over medium-low heat until warmed through.
- Freezing: Not recommended. Orzo pasta becomes grainy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Stovetop