Author: Chris Petrellese

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 rich and tangy flavor boost. 

What is Orzotto?

Orzotto is a dish similar to the consistency and flavor of risotto but made with orzo pasta instead of arborio rice. Like our Vegan Mushroom Risotto and Creamy Vegan Risotto with Asparagus, this risotto-style dish cooks orzo pasta slowly in broth and aromatics until it has the perfect creamy texture. Then, to take the flavor to the next level, we’re serving this orzotto with fresh asparagus, crisp snap peas, and a drizzle of homemade sun-dried tomato pesto. 

If you love our Vegan Broccoli Cheddar Orzo, you’re going to love this seasonal vegan orzo recipe!

Main Ingredients You’ll Need 

for the sun-dried tomato pesto (optional):

• Sun-dried tomatoes: We recommend using sun-dried tomatoes packed in oil. Dry-packed sun-dried tomatoes will work, but they are less flavorful and must be rehydrated first. 
• Nutritional yeast: Adds a natural cheesiness and boost of B vitamins without any dairy. You can also opt for vegan parmesan cheese, if desired. 
• Lemon juice: Fresh lemon juice adds brightness and acidity and balances the richness in the olive oil.
• Olive oil: Similar to making fresh pesto, this sun-dried tomato pesto is best made with high-quality extra virgin olive oil or avocado oil. 
• Aromatics: Fresh basil and garlic cloves add freshness and depth of flavor that balances the sauce. 

for the orzotto:

• Broth: We used vegan chicken broth for a boost of umami-rich flavor, but any vegetable broth of choice will work well, too. 
• Vegan butter: Melted vegan butter is used to sauté and infuse the aromatics with flavor. It also adds a rich creaminess to the final orzotto. If preferred, you can opt for a quality cooking oil, such as olive oil or avocado oil. 
• Aromatics: You’ll need 1 leek, fresh garlic, and basil. Sautéed leeks add a mild onion flavor and subtle sweetness. 
• Orzo: While often confused with rice, orzo is a type of pasta. When shopping for orzo, check the pasta section of your local grocery store.    
• Lemon: You’ll need both fresh lemon juice and lemon peels for a bright, zesty flavor. 
• White wine: Adds acidity, complexity, and depth of flavor, enhancing the richness of the final dish. For the best flavor, go with a dry white wine like Pinot Grigio, Sauvignon Blanc, or a dry Riesling. 
• Spring vegetables: We used fresh asparagus spears and snap peas, but you can swap in any of your favorite spring vegetables or seasonal vegetables of choice. Green beans, broccoli florets, Brussels sprouts, cherry tomatoes, and dry varieties of mushrooms like shiitake mushrooms would work well. You can also fold in leafy greens like fresh baby spinach or baby kale for a boost of nutrition.
• Vegan parmesan: Adds a boost of cheesiness and umami flavor. We typically use store-bought or homemade vegan parmesan cheese made from raw cashews.

Full ingredient measurements and step-by-step instructions are on the recipe card at the bottom of this post. 

How to Make Vegan Orzotto

1. Prepare the sun-dried tomato pesto. ​Add the sun-dried tomato pesto ingredients to a high-speed blender, except the olive oil. 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. 
2. Simmer the broth. In a small 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. 
3. 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. 
4. 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. 
5. 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. 
6. Pour in the simmered broth mixture. ​To the large pot, add the broth mixture plus the remaining 1/2 teaspoon of salt. Stir together to combine. 
7. Simmer for 8 minutes. ​Cover the pot and simmer for 8 minutes, stirring every 1 to 2 minutes. 
8. 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. 
9. 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. 
10. Serve. Season with additional salt and black pepper to taste. Serve while hot with additional fresh basil, sun-dried tomato pesto, and a sprinkle of red pepper flakes or as desired. Enjoy! 

Serving Suggestions

This risotto-style dish is hearty enough to serve as a complete meal with a glass of white wine but pairs well with a light green salad or a simple side dish such as Vegan Garlic Bread, Pan-Fried Asparagus, and Vegan Dinner Rolls.

Recipe FAQs

Storage Instructions

Leftover orzotto will keep for up to 4 days when stored in an airtight container in the refrigerator. Reheat leftovers in the microwave in 30 second intervals or in a saucepan over medium-low heat until warmed through. 

Freezing is not recommended. Orzo pasta becomes grainy upon thawing. 

More Vegan Pasta Recipes You May Enjoy:

Gluten Free

Easy Lemon Olive Oil Pasta

Dinner

Easy Garlic and Herb Pasta (30-Minutes)

Dinner

Easy Vegan Pasta Primavera

One-Pot

Creamy One Pot Pasta with Mushrooms and Asparagus

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Spring Orzotto Recipe (Vegan)

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• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: About 6 servings
• Diet: Vegan

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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.

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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

• 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

Equipment

• High-speed blender
• Medium pot
• Large pot or Dutch oven
• Spatula

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour in the simmered broth mixture. ​Add the broth mixture plus the remaining 1/2 teaspoon of salt. Stir together to combine.
7. Simmer for 8 minutes. ​Cover the pot and simmer for 8 minutes, stirring every 1 to 2 minutes.
8. 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.
9. 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.
10. Serve. Serve while hot with additional fresh basil, 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

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