Description
This vibrant Spring Orzotto is a creamy, comforting dish featuring tender orzo pasta simmered with fresh asparagus and snap peas. Enhanced with a tangy sun-dried tomato pesto and bright lemon accents, it’s perfect for a fresh seasonal meal. Vegan and packed with fresh herbs, this orzotto delivers layers of flavor and a luscious texture without dairy.
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
- 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 the sun-dried tomato pesto ingredients, except the olive oil, to a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. Continue blending while streaming in the olive oil. Blend until uniform but with a bit of texture left in the sauce. Set aside.
- Simmer the broth: In a medium pot, add the vegetable broth and water and bring to a simmer. This liquid will be gradually added to the orzo as it cooks to achieve a creamy texture.
- Sauté the leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and ½ teaspoon of salt. Sauté until the leeks are softened slightly, about 3 to 4 minutes.
- Add garlic, orzo, and lemon peels: Add the minced garlic and sauté for another 2 minutes to release its aroma. Next, add the orzo and lemon peels, stirring constantly until the lemon peels are fragrant, about 2 minutes.
- Add white wine: Pour in the white wine and cook, stirring, until it is fully absorbed by the orzo, about 2 minutes. This will remove the sharpness of the alcohol and enhance flavor depth.
- Pour in the simmered broth mixture: Add the simmered broth mixture along with the remaining ½ teaspoon of salt. Stir well to combine all ingredients.
- Simmer for 8 minutes: Cover the pot and let the orzo cook, stirring every 1 to 2 minutes to prevent sticking, for 8 minutes. This allows the orzo to absorb the broth and soften.
- Add asparagus: Fold the asparagus pieces into the pot, cover again, and continue to cook, stirring every 1 to 2 minutes, until the asparagus is tender but still crisp, about 8 minutes.
- Add remaining ingredients: Remove the pot from heat once the asparagus is tender and orzo is al dente. Stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and the remaining 2 tablespoons of vegan butter until the mixture is creamy and well combined. Season with additional salt and freshly ground black pepper to taste.
- Serve: Serve the orzotto hot, garnished with extra fresh basil, a dollop of sun-dried tomato pesto, and a sprinkle of red pepper flakes if desired. Enjoy this flavorful spring dish immediately.
Notes
- Use vegan chicken broth or vegetable broth for a fully vegan dish.
- If you don’t have white wine, substitute with an equal amount of additional broth and a splash of white wine vinegar for acidity.
- Stirring during cooking prevents the orzo from sticking and helps develop a creamy consistency.
- Adjust salt and seasoning at the end to taste, as broth and parmesan alternatives can vary in saltiness.
- For a nuttier flavor, consider lightly toasting the orzo in the butter before adding liquid.
- Use a high-speed blender for a smoother pesto texture or pulse to retain some chunkiness.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated gently with a splash of broth or water.
