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

Description

A flavorful and creamy spring orzotto recipe brought to life with sun-dried tomato pesto, seasonal vegetables, and aromatic spices. It’s a vibrant vegan dish perfect for a quick yet indulgent main course.

Ingredients

Units Scale

Sun-dried tomato pesto

1 cup sun-dried tomatoes, packaged in oil
3/4 cup fresh basil, packed
2 cloves garlic, roughly chopped
2 tbsp nutritional yeast or vegan parmesan
1 tbsp lemon juice
1/4 cup ice cold water
1/2 tsp salt
1/2 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
1/2 cup dry white wine
1 1/2 cups asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups snap peas, thinly sliced
2 tbsp lemon juice
1/4 cup vegan parmesan
1/4 cup fresh basil, chopped
Black pepper to taste

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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 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.
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.
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.
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.
Pour in the simmered broth mixture. Add the broth mixture plus the remaining 1/2 teaspoon of salt. Stir together to combine.
Simmer for 8 minutes. Cover the pot and simmer for 8 minutes, stirring every 1 to 2 minutes.
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.
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.
Serve. Serve while hot with additional fresh basil, sun-dried tomato pesto, and a sprinkle of red pepper flakes or as desired. Enjoy!

Notes

You can swap vegan chicken broth with vegetable broth if preferred.
Feel free to adjust the amount of lemon juice based on your taste preference.
Add red pepper flakes for an extra kick of heat.
The pesto can be made ahead of time and stored in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg