Asparagus orzotto
Creamy, savory orzo cooked in the style of a risotto with pieces of tender asparagus throughout
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.