If you’re looking for a dish that truly captures the vibrant spirit of spring, the Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe is going to be your new go-to. This bright and creamy orzotto is bursting with fresh green vegetables, tangy sun-dried tomatoes, and the fragrant zing of fresh basil and lemon, making every bite a celebration of the season’s best flavors. It’s comforting yet fresh, simple yet full of personality — perfect for impressing friends or enjoying a special meal at home.
Ingredients You’ll Need
The magic of this Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe lies in its simple but thoughtfully chosen ingredients. Each one adds a unique touch, whether it’s the rich umami from sun-dried tomatoes or the crisp snap from fresh peas. Let’s take a look at what you’ll need to bring this dish to life.
- Sun-dried tomatoes (1 cup, in oil): These provide a wonderful tangy depth and vibrant color to the orzotto base.
- Fresh basil (¾ cup, packed): Adds aromatic brightness and herbaceous notes that tie the dish together.
- Garlic (2 cloves roughly chopped + 4 cloves minced): Essential for that warm, savory underpinning and aroma.
- Nutritional yeast or vegan parmesan (2 tbsp): Offers a cheesy punch without dairy, perfect for creaminess and flavor.
- Lemon juice (1 tbsp + 2 tbsp extra): Injects zesty freshness that livens up the whole dish.
- Ice cold water (¼ cup): Helps blend the pesto perfectly smooth without losing texture.
- Salt (½ tsp + 1 tsp divided): Enhances all the natural flavors harmoniously.
- Olive oil (½ cup): Gives body and richness to the sun-dried tomato pesto.
- Water (4 cups): For cooking the orzo gently and evenly.
- Vegan chicken or vegetable broth (2 cups): Infuses the orzotto with a savory, hearty base.
- Vegan butter (4 tbsp, divided): Adds creaminess and a luscious mouthfeel.
- Leek (1, thinly sliced): Brings a mild onion-like sweetness that complements the vegetables.
- Orzo (1 lb): The star grain, delivering a chewy, satisfying texture.
- Lemon peel strips (4): Impart subtle citrus fragrance during cooking.
- Dry white wine (½ cup): Adds complexity and depth while cooking off to leave just flavor.
- Asparagus (1½ cups, trimmed, cut into 1-inch pieces): Offers tender crunch and fresh, grassy notes.
- Snap peas (1½ cups, thinly sliced): Bring a sweet snap and beautiful green color.
- Vegan parmesan (¼ cup): A final cheesy flourish that brings everything together.
- Fresh basil (¼ cup, chopped): Added at the end for a fragrant boost.
- Black pepper (to taste): Provides just the right amount of mild heat.
How to Make Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe
Step 1: Prepare the Sun-Dried Tomato Pesto
Begin by combining the sun-dried tomatoes, fresh basil, garlic, nutritional yeast, lemon juice, ice cold water, and salt in a high-speed blender, but hold back the olive oil for now. Blend until you get a rough paste, scraping down the sides to get everything incorporated. Then, stream in the olive oil slowly while blending until the pesto is smooth but still keeps a pleasant texture. This pesto will be the flavor-packed heart of your orzotto.
Step 2: Bring Broth and Water to a Simmer
In a medium-sized pot, combine the vegan chicken broth and water and bring them just to a simmer. This warm liquid will be used gradually to cook the orzo, ensuring it becomes silky and perfectly tender without sticking.
Step 3: Sauté the Leeks and Garlic
In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the thinly sliced leeks with half a teaspoon of salt, and sauté until they soften lightly—about 3 to 4 minutes. Then add the minced garlic and cook together for another 2 minutes, letting the garlicky aroma fill your kitchen and build that early savory foundation.
Step 4: Cook the Orzo and Lemon Peels
Add the orzo and the lemon peel strips to the pot with the leeks and garlic. Stir constantly for about 2 minutes until the orzo gets coated and starts to toast slightly while the lemon peels release their fragrance—this step builds amazing flavor layers.
Step 5: Add White Wine and Reduce
Pour in the dry white wine and cook until it’s fully absorbed by the orzo, about 2 minutes. The alcohol will cook off, leaving behind a delicious, nuanced depth that makes the whole dish sing.
Step 6: Incorporate Broth and Salt
Add the simmering broth mixture along with the remaining half teaspoon of salt. Stir everything to combine, preparing the orzo to soak up those delicate flavors.
Step 7: Simmer Covered, Stirring Often
Cover the pot and let the orzo simmer gently for about 8 minutes. Make sure to stir every 1 to 2 minutes so that the pasta cooks evenly and doesn’t stick to the bottom.
Step 8: Add the Asparagus and Continue Cooking
Gently fold in the asparagus pieces into the pot. Cover again and keep cooking, stirring frequently, until the asparagus turns tender but still retains that slight crispness, this takes approximately 8 more minutes.
Step 9: Finish with Snap Peas and Fresh Ingredients
Once the asparagus is perfectly tender and the orzo is al dente, remove the pot from heat. Stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and the remaining vegan butter. This final mix creates a creamy, vibrant orzotto bursting with fresh, spring flavors. Season with black pepper and additional salt to your taste.
Step 10: Serve Your Masterpiece
Dish out the orzotto warm, garnished with extra fresh basil, a spoonful of sun-dried tomato pesto if you like, and perhaps a pinch of red pepper flakes for a little kick. Each bite delivers that perfect combination of creamy, tangy, and fresh—exactly what you hope for in a spring meal.
How to Serve Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe
Garnishes
Fresh basil leaves are your best friend here—they add color, fragrance, and a lovely herbal finish when sprinkled generously on top. You might also add a light drizzle of extra virgin olive oil or a sprinkle of red pepper flakes for a touch of warmth and vibrant contrast.
Side Dishes
This orzotto shines as a main dish but pairs beautifully with crisp, simple salads like arugula with lemon vinaigrette or a fresh tomato cucumber salad. For a protein boost, grilled tofu or a light white bean salad would be wonderful without overpowering the delicate spring flavors.
Creative Ways to Present
For a lovely twist, serve this Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe in edible bowls made from hollowed-out bell peppers or mini pumpkins for a beautiful seasonal touch. You can also layer it in a shallow baking dish topped with fresh herbs for a family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover orzotto in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, but it’s best enjoyed fresh for optimal creaminess.
Freezing
While freezing is possible, the texture of the vegetables, especially the asparagus and snap peas, may soften significantly. If you choose to freeze, place the orzotto in a suitable container and consume within 1 month for best quality. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or water to loosen it up and restore creaminess. Stir frequently to avoid sticking and uneven warming. The flavors will still be delightful, making it a great next-day meal.
FAQs
Can I use regular parmesan instead of vegan parmesan?
Absolutely! If you’re not vegan, traditional parmesan works beautifully to add salty, cheesy notes that complement the sun-dried tomatoes and fresh vegetables perfectly.
Is orzo gluten-free?
Traditional orzo is made from wheat and contains gluten. To make this dish gluten-free, look for orzo made from rice or other gluten-free grains, or substitute with a similar small pasta.
Can I make the sun-dried tomato pesto ahead of time?
Yes, you can prepare the pesto up to 2 days ahead and keep it refrigerated in an airtight container. This actually helps the flavors meld together nicely, making your cooking day even faster and easier.
What if I don’t have white wine on hand?
White wine adds acidity and complexity, but you can substitute with additional broth plus a splash of lemon juice for brightness. Just keep in mind the flavor will be slightly different, but still delicious.
How do I know when the orzo is perfectly cooked?
The orzo should be tender but still have a slight bite, or ‘al dente.’ Taste as you go to ensure it doesn’t get mushy; the stirring and gradual liquid absorption are key to perfect texture.
Final Thoughts
There’s something incredibly joyful about the Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe that makes it a standout in any season, but especially when spring produce is at its peak. Its creamy texture and vibrant flavors offer a satisfying experience without feeling heavy, and the fresh, bright ingredients remind you just how delightful seasonal cooking can be. I can’t wait for you to try this recipe and watch it become a cherished favorite on your table!
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Spring Sun-Dried Tomato Orzotto with Asparagus and Snap Peas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This vibrant Spring Orzotto recipe features tender orzo pasta cooked with fresh asparagus, snap peas, and a fragrant lemon and leek base. Enhanced by a creamy sun-dried tomato pesto and vegan parmesan, this dish is a delightful plant-based take on classic risotto, perfect for a light yet satisfying springtime meal.
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 Base 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: Add sun-dried tomatoes, fresh basil, roughly chopped garlic, nutritional yeast or vegan parmesan, lemon juice, ice cold water, and salt into a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. Slowly stream in the olive oil while blending until the mixture is uniform but still has a bit of texture. Set aside.
- Heat broth mixture: In a medium pot, combine the vegan chicken broth and water. Bring to a gentle simmer; this will be used later to cook the orzo.
- Sauté leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add thinly sliced leeks and ½ teaspoon salt. Cook until the leeks soften slightly, about 3 to 4 minutes.
- Add garlic and orzo: Stir in the minced garlic and sauté for an additional 2 minutes. Then add the orzo and lemon peel strips, cooking while stirring constantly until the lemon peels become fragrant, about 2 minutes.
- Deglaze with white wine: Pour in the white wine and cook, stirring, until the wine is fully absorbed and the alcohol smell disappears, approximately 2 minutes.
- Add simmering broth and salt: Pour in the warm broth mixture along with the remaining ½ teaspoon salt. Stir to combine all ingredients evenly.
- Simmer the orzotto: Cover the pot and allow the orzo to simmer for 8 minutes, stirring every 1 to 2 minutes to prevent sticking.
- Add asparagus: After 8 minutes, fold in the cut asparagus pieces. Cover and continue simmering, stirring every 1 to 2 minutes until the asparagus becomes tender, around 8 more minutes.
- Finish with snap peas and flavorings: Remove the pot from heat once the asparagus is tender and the orzo is al dente. Stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and the remaining 2 tablespoons of vegan butter until creamy and well combined. Adjust seasoning with salt and black pepper to taste.
- Serve: Serve the orzotto hot, topped with additional fresh basil, a dollop of sun-dried tomato pesto, and red pepper flakes if desired. Enjoy your vibrant and creamy spring orzotto!
Notes
- You can substitute vegan chicken broth with vegetable broth if preferred.
- Use nutritional yeast for a distinct cheesy flavor or vegan parmesan for a creamier texture in the pesto.
- Stir frequently during simmering to prevent orzo from sticking to the pot.
- If you don’t have dry white wine, replace it with an equal amount of extra broth plus 1 teaspoon of white wine vinegar.
- This recipe is naturally vegan and can be made gluten-free by substituting orzo with a gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water or broth.
