Can I make this recipe gluten-free?

Absolutely! Simply substitute the orzo with gluten-free orzo or another small gluten-free pasta shape. You might need to adjust cooking times slightly, as gluten-free pasta often cooks faster than traditional pasta. Keep an eye on texture and test frequently for doneness.

I'm not vegan. Can I use regular dairy products instead?

Definitely! This recipe works beautifully with traditional dairy. Use regular butter and parmesan cheese in the same quantities. The flavor profile will be slightly different but equally delicious, with perhaps a bit more richness from the dairy.

What can I substitute for white wine?

If you prefer not to use alcohol, substitute the wine with additional vegetable broth plus 1 tablespoon of white wine vinegar or lemon juice to mimic the acidity that wine provides. You'll still get a flavorful result without the alcohol.

Can I prepare this dish in advance for a dinner party?

For the best texture, I recommend making the pesto in advance but cooking the orzotto shortly before serving. However, you can partially cook the orzotto (about 75% done) and finish it just before dinner by reheating and adding the vegetables, final butter, and cheese. This approach gives you the best combination of convenience and fresh texture.

Spring Orzotto Recipe

Name: Spring Orzotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 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

This Spring Orzotto is a creamy, dreamy pasta dish that celebrates the best of spring produce with vibrant asparagus and snap peas, all brought together with a rich sun-dried tomato pesto. Unlike traditional risotto, this version uses orzo pasta for a quicker cooking time while maintaining that luxurious, creamy texture you crave. Perfect for busy weeknights when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

No Constant Stirring Required: Unlike traditional risotto, this orzotto doesn’t demand that you stand over the stove stirring continuously, making it perfect for multitasking during dinner prep.
Creamy Without Cream: The starch from the orzo creates a naturally creamy sauce that feels indulgent but isn’t heavy, leaving you satisfied but not weighed down.
Versatile Dish: Works beautifully as both a main course or a side dish alongside your favorite protein. It’s fancy enough for guests but simple enough for a weeknight family dinner.
Seasonal Celebration: This recipe showcases spring vegetables at their peak, bringing bright, fresh flavors to your table when you’re craving something seasonal.

Ingredients You’ll Need

For the Sun-dried Tomato Pesto:

Sun-dried tomatoes in oil: The star of the pesto, providing intense, sweet-tangy flavor that forms the backbone of this sauce. The oil they’re packed in adds extra richness.
Fresh basil: Brings that classic pesto freshness and vibrant color; its aromatic qualities cut through the richness of the sun-dried tomatoes.
Garlic: Adds essential pungent depth to the pesto. Don’t skimp here—those raw cloves mellow as they blend with the other ingredients.
Nutritional yeast or vegan parmesan: Provides a cheese-like savoriness that makes the pesto feel complete. It’s the secret to depth without dairy.
Lemon juice: Brightens everything up with much-needed acidity to balance the rich tomatoes and oil.
Ice cold water: Helps create the right consistency and keeps the basil from oxidizing, maintaining that beautiful green color.
Salt: Enhances all the flavors and brings the pesto into perfect balance.
Olive oil: Creates that luscious, smooth texture while adding its own peppery notes to the sauce.

For the Orzotto:

Orzo: This rice-shaped pasta is the foundation of the dish. It cooks more quickly than arborio rice but still releases enough starch to create that signature creamy texture.
Leek: Milder than onions, leeks add a sweet, delicate flavor that’s perfect for spring dishes. Their silky texture melts into the orzotto.
Garlic: Provides aromatic foundation and depth of flavor when sautéed at the beginning.
Lemon peel: Infuses the dish with bright citrus notes without adding acidity. The oils in the peel release into the hot butter, perfuming the entire dish.
White wine: Adds complexity and acidity while helping to deglaze the pan. The alcohol cooks off, leaving behind wonderful flavor.
Asparagus: The quintessential spring vegetable adds freshness, texture, and vibrant color. When cooked properly, it retains a slight bite that contrasts with the creamy orzo.
Snap peas: Bring sweetness and crunch, adding textural contrast and a pop of bright green color.
Vegan butter: Creates richness and silkiness throughout the dish, especially when added at the end.
Vegan parmesan: Adds savory depth and helps create that final creamy texture we’re looking for.
Fresh basil: Brightens the finished dish with its aromatic qualities and beautiful green color.
Lemon juice: That final hit of acidity ties everything together and wakes up all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Seasonal Adaptations

Switch up the vegetables based on what’s in season. Try cherry tomatoes and zucchini in summer, butternut squash and sage in fall, or mushrooms and kale in winter.

Protein Additions

Add a protein to make this a complete meal. Try white beans, sautéed shrimp, grilled chicken pieces, or crispy tofu cubes stirred in at the end.

Different Pestos

No time to make sun-dried tomato pesto? Use traditional basil pesto, arugula pesto, or even store-bought versions in a pinch.

Grain Swap

No orzo? Try this technique with other small pasta shapes like fregola, pearl couscous, or even arborio rice for a more traditional risotto approach (just increase cooking time accordingly).

How to Make Spring Orzotto

Step 1: Prepare the Sun-dried Tomato Pesto

Add all pesto ingredients except olive oil to your blender. Pulse until you get a rough paste, stopping to scrape down the sides as needed. With the blender running, slowly stream in the olive oil until you have a slightly textured sauce. Set aside while you prepare the orzotto.

Step 2: Prepare Your Broth Base

Combine water and broth in a medium pot and bring to a gentle simmer. Keep this warm throughout the cooking process—the hot liquid helps the orzo cook evenly and release its starch properly.

Step 3: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt half the vegan butter over medium heat. Add your sliced leeks with a pinch of salt and sauté until they’re soft and translucent, about 3-4 minutes. They should be fragrant but not browned.

Step 4: Toast the Orzo

Add minced garlic to the leeks and sauté for another 2 minutes until fragrant. Then add the orzo and lemon peels, stirring constantly to coat each grain in butter. This toasting step is crucial for developing flavor and helping the orzo maintain its texture during cooking.

Step 5: Deglaze with Wine

Pour in the white wine, stirring consistently as it bubbles and absorbs into the orzo. Continue cooking until the wine is fully absorbed and you no longer smell alcohol, about 2 minutes. This step adds incredible depth of flavor.

Step 6: Begin the Cooking Process

Add the warm broth mixture and remaining salt to the pot, stirring to combine. Cover and simmer for 8 minutes, remembering to stir occasionally to prevent sticking and help release the starch that creates the creamy texture.

Step 7: Add Spring Vegetables

Fold in the asparagus, cover again, and continue cooking until both the asparagus and orzo are tender. The asparagus should retain some bite while the orzo should be al dente—this takes about 8 minutes more.

Step 8: Final Additions

Remove from heat and immediately stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and remaining butter. The residual heat will slightly cook the snap peas while maintaining their crunch and vibrant color. Taste and adjust seasoning with salt and freshly ground black pepper.

Step 9: Serve with Flair

Serve immediately while hot, topped with additional fresh basil leaves and a generous dollop of the sun-dried tomato pesto. A sprinkle of red pepper flakes adds a nice finishing touch if you enjoy a bit of heat.

Pro Tips for Making the Recipe

Prep All Ingredients First: This dish moves quickly once you start cooking, so have everything chopped, measured, and ready to go before you begin.
Don’t Rinse the Orzo: The starch on the pasta is essential for creating that creamy, risotto-like texture.
Keep the Broth Hot: Adding cold liquid to the orzo will stop the cooking process and result in uneven texture. Keep your broth mixture simmering on a back burner.
Taste as You Go: The cooking time for orzo can vary by brand. Start checking at the 15-minute mark to ensure it doesn’t overcook.
Cut Vegetables Thoughtfully: For even cooking, cut asparagus spears on the diagonal and make sure pieces are similar in size.
Let It Rest: Allow the orzotto to sit for 1-2 minutes before serving. This brief rest helps the sauce thicken to the perfect consistency.

How to Serve

Perfect Pairings

This spring orzotto works wonderfully alongside a protein like grilled lemon chicken, seared scallops, or roasted salmon. For a vegetarian meal, serve with a simple green salad dressed with lemon vinaigrette.

Garnish Ideas

Don’t skip the garnishes—they make this dish special! Add a swirl of pesto, some lemon zest, toasted pine nuts, or fresh herbs just before serving for restaurant-quality presentation.

Wine Pairing

The bright spring flavors pair beautifully with a crisp Sauvignon Blanc, unoaked Chardonnay, or dry Rosé. For non-alcoholic options, try sparkling water with a squeeze of lemon.

Make Ahead and Storage

Storing Leftovers

Store cooled orzotto in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so the texture will be thicker when chilled.

Freezing

While you can freeze this dish, the texture of the orzo and vegetables will change somewhat upon thawing. If freezing, do so without the snap peas and add those fresh when reheating. Freeze in portion-sized containers for up to 1 month.

Reheating

Gently reheat leftover orzotto in a saucepan over medium-low heat, adding a splash of broth or water to loosen the texture. Stir frequently to prevent sticking. Alternatively, microwave covered with a damp paper towel, stirring halfway through heating.

Make-Ahead Components

The sun-dried tomato pesto can be made up to 5 days ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent oxidation. You can also prep all vegetables the day before and store them separately in the refrigerator.

FAQs

Can I make this recipe gluten-free?

Absolutely! Simply substitute the orzo with gluten-free orzo or another small gluten-free pasta shape. You might need to adjust cooking times slightly, as gluten-free pasta often cooks faster than traditional pasta. Keep an eye on texture and test frequently for doneness.
I’m not vegan. Can I use regular dairy products instead?

Definitely! This recipe works beautifully with traditional dairy. Use regular butter and parmesan cheese in the same quantities. The flavor profile will be slightly different but equally delicious, with perhaps a bit more richness from the dairy.
What can I substitute for white wine?

If you prefer not to use alcohol, substitute the wine with additional vegetable broth plus 1 tablespoon of white wine vinegar or lemon juice to mimic the acidity that wine provides. You’ll still get a flavorful result without the alcohol.
Can I prepare this dish in advance for a dinner party?

For the best texture, I recommend making the pesto in advance but cooking the orzotto shortly before serving. However, you can partially cook the orzotto (about 75% done) and finish it just before dinner by reheating and adding the vegetables, final butter, and cheese. This approach gives you the best combination of convenience and fresh texture.

Final Thoughts

This Spring Orzotto is the perfect bridge between comfort food and fresh, seasonal eating. I love how it delivers all the satisfaction of a traditional risotto with half the effort, making it accessible even on busy weeknights. The combination of creamy orzo, vibrant spring vegetables, and that rich sun-dried tomato pesto creates layers of flavor that make each bite interesting and delicious. Whether you’re cooking for family or friends, this dish is sure to impress while keeping your stress levels low. Give it a try the next time you spot fresh asparagus at the market – I promise your dinner table will be all the better for it!