Description
A vibrant and creamy spring orzotto featuring tender orzo pasta, fresh asparagus, snap peas, and a zesty sun-dried tomato pesto. This vegan-friendly dish is infused with fresh basil, garlic, and lemon, creating a bright and flavorful meal perfect for springtime dinners.
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 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: Combine the sun-dried tomatoes, fresh basil, chopped garlic, nutritional yeast or vegan parmesan, lemon juice, ice cold water, and salt in a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed.
- Incorporate the olive oil: Continue blending while slowly streaming in the olive oil until the mixture is uniform but still has some texture. Set the pesto aside.
- Simmer the broth: In a medium pot, combine the vegan chicken broth and water, bringing the mixture to a gentle simmer. This broth will be used to cook the orzo.
- Sauté the leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and half a teaspoon of salt, sautéing until the leeks soften slightly, about 3 to 4 minutes.
- Add garlic, orzo, and lemon peels: Stir in the minced garlic and cook for 2 minutes more. Then add the orzo pasta and lemon peel strips, stirring constantly for about 2 minutes until fragrant.
- Add white wine: Pour in the dry white wine and cook stirring continuously until the liquid is completely absorbed, about 2 minutes, ensuring no alcohol smell remains.
- Cook the orzo with broth: Pour in the simmered broth mixture along with the remaining half teaspoon of salt. Stir well to combine.
- Simmer covered for 8 minutes: Cover the pot and let the orzo simmer, stirring every 1 to 2 minutes to prevent sticking, until it absorbs most of the liquid and begins to soften.
- Add asparagus: Fold in the asparagus pieces, cover again, and continue cooking while stirring every 1 to 2 minutes until the asparagus is tender, about 8 minutes.
- Finish with remaining ingredients: Remove the pot from heat. Stir in the snap peas, lemon juice, vegan parmesan, chopped fresh basil, and the remaining 2 tablespoons of vegan butter until creamy and well combined. Season with additional salt and black pepper to taste.
- Serve: Serve the orzotto hot with additional fresh basil, a dollop of sun-dried tomato pesto, and a sprinkle of red pepper flakes as desired. Enjoy your vibrant spring meal!
Notes
- Use vegan butter and broth to keep this dish completely vegan.
- Stir the orzo frequently during cooking to prevent sticking and achieve a creamy texture.
- Adjust the salt and pepper according to your preference.
- For added depth, substitute white wine with a dry vermouth or skip the alcohol entirely for a non-alcoholic version, using additional broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth to loosen.
