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
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 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.
