Asparagus Orzotto
Asparagus orzotto is my go to dish when spring arrives and the best asparagus is in season. I love the earthy and slightly sweet flavour of asparagus cooked to perfection and it goes so well in a creamy orzo.
Orzotto is a play on words from the dish risotto but instead arborio rice we use the pasta orzo.
Orzo is a small rice shape pasta grain that works so well cooked risotto style due to its starchy outer layer that makes a creamy rich sauce that you won’t believe doesn’t contain dairy!
I love this dish as it is rich and luxurious- it is of restaurant quality but anyone can make it as its so easy to make.
You can change up the vegetables depending on what is in season- I also like broccolini or zucchini (check out my zucchini orzotto recipe here). And add any cooked protein sprinkled on top to up the nutrition.
Give this one a go for a delicious dinner.
How to cook orzotto
Cooking orzotto is very similar to cooking risotto.
It starts with softening the onions then adding the dry orzo.
Toast the orzo for 30 seconds then add a ladle of stock.
Cook until the stock has absorbed then add another ladle of stock.
Repeat this process until the orzo is cooked al dente and is in a loose creamy sauce.
Some other plant based pasta recipes that you'll love
Why you should make this asparagus orzo
Fancy- This dish is the perfect meal to cook when you want something that feels restaurant quality without the restaurant level of difficulty. Its rich, glossy and indulgent. You’ll enjoy every mouthful.
Easy- This orzotto is easy to cook it just needs attention all throughout the cooking process so if you have a little time to give some love to your food this is the dish for you.
Customizable- Although the recipe is asparagus you can use broccolini or green beans in place of the asparagus. You can top with a protein such as crumbled up sausage or tempeh bacon. You could even add an additional flavour to the orzotto base such as sundried tomato paste or some chilli oil. Get creative!
Orzo to water ratio- The perfect orzo to water ration for an orzotto dish is 1 part orzo to 3 parts water. In this recipe 150g orzo takes 450ml of vegetable stock.
Notes on the ingredients-
- Orzo- Orzo or risoni looks like giant rice grains but its actually pasta. I love to cook with this as it works really well in place of arborio rice in a risotto. The starches help to make a creamy sauce. You could use risotto rice or another small pasta.
- Vegetable stock- Vegetable stock gives a nice savoury flavour to the dish. If you prefer a less salty dish use water instead. Vegan chicken stock also works well here.
- Asparagus- When asparagus is in season I love to use it in as many ways as possible. The earthy slightly sweet flavour works well paired with the creamy orzo. You could also use broccolini in place of asparagus if you like.
- Nutritional yeast- Nutritional yeast brings a savoury and cheesy element to the dish- giving you all the best bits of cheese without any actual cheese. You must use this or a vegan parmesan for the flavour to be rich enough.
- Vegan double cream- Vegan cream adds a fatty element to this dish giving it the glossy and luxurious feel. You could also use a homemade cashew cream here. Or for a less rich and creamy version you can use unsweetened soy milk.
- Onion- I use yellow onion here, cooked in vegan butter until virtually melt in your mouth texture. Shallots would also work perfectly here for a slightly sweeter element.
- Garlic paste- Fresh garlic is best however I always have a jar of garlic on hand either will work here. Even garlic granules will be fine.
- Butter-I use the brand Nuttelex buttery for a vegan version of the buttery flavour. I love this element to start the cooking of the onions. You can use any neutral flavored oil if you like.
Q&A
Q-What is orzotto?
A- Orzotto is cooked in the same way as a risotto but orzo pasta or risoni is used in place of arborio rice.
Q- Are asparagus good for you
A- Asparagus is full of vitamins, its low carb and has antioxidant properties therefore its very healthy.
How to make asparagus orzotto
- Fry finely diced onion in butter until soft
- Add the garlic
- Add the dry orzo
- Chop up the asparagus
- Add the asparagus to the pan with a ladle of stock
- Cook until the stock is absorbed then add another ladle
- Once all of the stock is absorbed add the nutritional yeast
- Add the cream
- Serve topped with more nutritional yeast
Orzotto consistency- The perfect orzotto consistency should be loose and glossy not stiff and stodgy. Add more stock if the dish is too stodgy until its loose. It's important to add stock gradually to make sure not to overcook the pasta also.
Asparagus orzotto
Ingredients
- 150 g Orzo dry weight
- 450 ml Vegetable stock
- 1 bunch Asparagus
- 4 tbsp Nutritional yeast
- 50 ml Vegan double cream
- ½ White onion
- 2 tsp Garlic paste
- 1 tbsp Butter
- Salt and pepper to taste
Instructions
- Dice the onion and cook in the butter until soft.
- Next stir in the garlic until combined.
- Add in the dry orzo and stir for 30 seconds.
- Next add half of the vegetable stock and simmer until all of the stock is absorbed.
- Dice the asparagus and add to the orzo along with the rest of the stock, the nutritional yeast and salt and pepper.
- Simmer until the stock is absorbed.
- Add the cream and stir to heat through.
- Taste for seasoning and check the orzo is cooked al dente.
- Serve topped with some more nutritional yeast or vegan parmesan.
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