Description
This vibrant Spring Orzotto recipe combines tender orzo pasta with fresh asparagus, snap peas, and a flavorful sun-dried tomato pesto, all brought together with vegan butter and bright lemon notes. Perfect for a light, comforting, and colorful meal inspired by the freshness of spring, this dish offers a creamy texture without dairy, making it a delightful vegan option for gatherings or a satisfying weeknight dinner.
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
- 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 lemon peel
- ½ cup dry white wine
Vegetables and Garnish
- 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 pesto ingredients except the olive oil into a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. While blending, slowly stream in the olive oil until the mixture is uniform with a bit of texture left. Set aside.
- Simmer the broth: In a medium pot, combine the vegan chicken broth and water, then bring to a gentle simmer. This broth will later be added to the orzo for cooking.
- Sauté the leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the thinly sliced leeks and ½ teaspoon salt, sautéing for 3 to 4 minutes until the leeks are softened but not browned.
- Add garlic, orzo, and lemon peels: Stir in the minced garlic and cook for 2 minutes. Add the orzo and lemon peels, stirring constantly for about 2 minutes until fragrant, ensuring the orzo is coated and lightly toasted.
- Add white wine: Pour in the white wine and cook, stirring, until it is completely absorbed by the orzo, about 2 minutes. You should no longer smell the alcohol once absorbed.
- Pour in the simmered broth mixture: Add the simmered broth along with the remaining ½ teaspoon salt. Stir to combine everything thoroughly.
- Simmer for 8 minutes: Cover the pot and let the orzo cook, stirring every 1 to 2 minutes to prevent sticking. After 8 minutes, the orzo should begin to soften.
- Add asparagus: Fold in the asparagus pieces, cover again, and continue cooking for approximately 8 minutes, stirring frequently until the asparagus is tender and the orzo is nearly al dente.
- Add remaining ingredients: Remove the pot from heat. 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 black pepper to taste.
- Serve: Serve the orzotto hot, garnished with extra fresh basil, a dollop of the sun-dried tomato pesto, and a sprinkle of red pepper flakes if desired. Enjoy this fresh and flavorful spring dish!
Notes
- Use vegan chicken broth for added richness or vegetable broth as a lighter alternative.
- Make sure to stir frequently during simmering to prevent the orzo from sticking to the pot.
- If you prefer a gluten-free version, substitute orzo with gluten-free pasta alternatives.
- Adjust the amount of lemon juice according to your taste for a brighter or milder citrus flavor.
- Sun-dried tomato pesto can be made ahead and refrigerated for up to 3 days.
