Vegan orzo risotto. A simple recipe for a creamy risotto made from orzo pasta with fried mushrooms, peas and baby spinach. This delicious pasta dish only needs a pot and a little time and is perfect for relaxed cooking without it becoming complicated and time-consuming. It is creamy and tastes slightly cheesy thanks to the yeast flakes. Vegetables and herbs complete the dish. The orzo risotto is the perfect pasta alternative to the classic. Whether as a light dish or a side dish, it tastes great!
Are you familiar with orzo?
I was always happy when there were “rice noodles” at home! My mother often served it with tomato sauce and vegetables – so delicious! To this day, I still like to prepare the pasta, whether as a simple noodle side dish, fried in vegetables or as a super creamy and “thick” risotto.
The “rice noodles” are not noodles made from rice, but simple durum wheat semolina pasta. Due to their rice shape, they are reminiscent of cereal grains, which is why they are often simply called “pasta rice” or Greek noodles in Germany. In Greek cuisine they are called Kritharaki, while in Italy they are known as Risoni.
All names have something in common: the pasta can be used to make a really delicious and creamy risotto! And it’s also totally vegan!
Vegan one-pot risotto with orzo
This dish is perfect if you are looking for a simple and tasty alternative to the classic rice risotto. As a one-pot variant, it is also easy to make because you only need one pot and all the ingredients are prepared in it.
Parmesan cheese is often found in a classic risotto, which makes the risotto particularly tangy and creamy. In this vegan variant, yeast flakes are used instead of the strong Parmesan cheese.
I also added mushrooms, peas and baby spinach to the orzo risotto, which go perfectly with it. You can also leave out the vegetables or replace them with different varieties.
Vegan Orzo Risotto – how to do it
The recipe is easy to make:
All ingredients are prepared in just one pot. First fry the mushrooms in vegetable margarine to give them a particularly delicious aroma. Add the garlic, shallots, thyme and orzo noodles one after the other and then pour the broth over them.
As soon as the pasta has soaked up the liquid, add the peas (I used frozen peas here) and stir in a vegetable cooking cream (for example Soja Cuisine). This makes the risotto particularly creamy. Season with salt and pepper, lemon juice and yeast flakes and finally fold in the fresh spinach until it has collapsed.
Then serve as a simple dish or as a side dish. The vegan Parmesan also goes well with it. You can find the recipe here.
If you are looking for a tasty and quick recipe for lunch or dinner, you cannot go wrong with this vegan orzo risotto. Have fun trying it out and enjoy your meal!
Are you looking for more simple recipe ideas? Then have a look here:
- Vegan Lentil Stew
- Vegan Thai Panang Curry
- Vegan Bolognese Casserole
- Roasted Red Pepper Pasta with Crunchy Chickpeas
- Vegan Mushroom Casserole
If you make this Vegan Orzo Risotto, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Orzo Risotto
- 2 tbsp vegetable margarine
- 250 g brown mushrooms halved
- salt and pepper
- 1 shallot finely chopped
- 2 cloves of garlic finely chopped
- 1 tbsp dried thyme
- 250 g orzo pasta
- 350 ml vegetable broth
- 100 g frozen peas thawed
- 100 ml vegetable cooking cream e.g. Soja Cuisine
- ½ lemon its juice
- 3 tbsp oats
- salt and pepper
- 100 g baby spinach
- Heat margarine in a pot. Add the mushrooms, season with salt and pepper and fry for about 5 to 8 minutes over medium heat. Stir in between. Add shallots, garlic cloves and thyme, stir well and fry for another 5 minutes, until shallots are translucent. Add the orzo pasta and fry for 3-5 minutes.
- Pour half of the stock and simmer for about 5 minutes until the pasta has absorbed the liquid. Add the rest of the broth and let it boil again.
- Stir in the peas and cream. Add lemon juice and yeast flakes and season with salt and pepper. Finally stir in the spinach and close the lid until the spinach has collapsed and is cooked through.
- Serve orzo risotto as you like it.