This vegan orzo risotto is an easy one pot meal packed with veggies ready in under 20 minutes. Cauliflower, mushrooms and peas are mixed with orzo and hazelnut milk for an easy plant based dinner.
One pot meals are LIFE. Toss a bunch of ingredients into a pot, come back in 20 minutes and BOOM baby – dinner is served.
This one pot vegan orzo will make your weeknights complete. It’s packed with veggies and the flavours are out of this world. The secret is in the sauce, or should I say liquids. We add a combo of non dairy hazelnut milk + vegetable stock for maximum flavour and to make it creamy. You can easily add other veggies you have on hand and use any unsweetened non dairy milk.
Ingredients you’ll need:
All you need to make this creamy vegan orzo are 8 simple ingredients:
- Orzo: also called risoni, is a small pasta that kind of looks like rice.
- Peas: for a boost of protein and touch of green goodness.
- Onion + garlic: for maximum flavour
- Carrots: you’ll need 2 carrots for this recipe
- Cauliflower: about half a head. Make sure you cut it into small pieces so it incorporates well.
- Mushrooms: I used small button mushrooms, but any variety will work.
- Hazelnut milk: or any unsweetened non dairy milk.
- Vegetable stock: or use chicken stock if you prefer.
- Vegan parmesan cheese to serve
How to make the best vegan orzo
Sauté: Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion, carrots, garlic and cook, stirring until the onions are light golden brown, about 10 minutes.
Veggies: Add the cauliflower and mushrooms. Stir and cook for a minute.
Everything else: Add the peas, orzo, milk, 3 cups stock, salt and pepper. Bring to a boil over medium-high heat.
Cook: Reduce the heat to a simmer and cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is tender and almost all of the liquid is absorbed, 10 to 12 minutes. If the orzo has absorbed all the liquid before it is ready, add 1/4 cup of the remaining stock at a time as needed.
Serve: Remove from the heat. Serve garnished with parmesan and chopped basil or parsley if desired.
Expert tips and variations
Getting one pot vegan orzo just right can take some practice, so if you find you’re having trouble, here are a few tips:
- Stir every few minutes: to keep the orzo from sticking to the bottom of the pot.
- Observe and adjust as you go: If the liquid is almost all absorbed before the orzo and vegetables are tender, add a little more stock. If the orzo is almost tender, but there is still a lot of liquid, simmer for a few extra minutes to help absorb it.
- Use different vegetables: try adding broccoli, zucchini, pumpkin or even a handful of baby spinach or chopped up kale leaves at the end, to wilt.
How to store
Fridge: Leftover vegan orzo can be refrigerated in an airtight container up to 4 days. Add a little water or broth to loosen when reheating.
Freeze: Divide leftovers into smaller portioned containers and freeze for up to 2 months.
Can I substitute the hazelnut milk?
I use unsweetened hazelnut milk in this which which compliments the mushrooms beautifully. Any unsweetened plant based milk will work though.
Can I make this recipe gluten-free?
Orzo is a wheat-based pasta and is not gluten-free. You can try using arborio rice in this recipe, however you will need to add more vegetable stock.
What pot works best to cook orzo risotto?
I used a large dutch oven for this dish. But you can use any pot that has a wide bottom or large pan. Just make sure it is deep enough to fit all the liquid in this recipe.
Other easy dinner recipe to try:
If you try this vegan orzo recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This vegan orzo risotto is an easy one pot meal packed with veggies ready in 20 minutes. Cauliflower, mushrooms and peas are mixed with orzo and hazelnut milk for an easy plan t based dinner.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced0
- 3 cloves garlic, minced
- 250g mushrooms, sliced
- 300g cauliflower florets
- 1 cup frozen peas
- 1 3/4 cup orzo (risoni
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups non dairy unsweetened hazelnut milk
- 4 cups vegetable stock
- Heat the olive oil in a large saucepan over medium heat and saute the onion, carrots and garlic for a few minutes.
- Add the cauliflower, mushrooms and peas. Stir and cook for a minute.
- Add the orzo, milk, 2 cups of stock to start, salt and pepper. Bring to a boil over medium-high heat.
- Reduce the heat to a simmer and stir every 30 seconds until all of the liquid is absorbed. The orzo should be tender and almost all of the liquid is absorbed, 10-12 minutes. If the orzo has absorbed all the liquid before it is ready, add 1/4 cup of the additional stock at a time as needed.
- Remove from the heat. Serve garnished with parmesan and chopped basil or parsley if desired.
- Leftovers can be refrigerated in an airtight container up to 4 days. Add a little water or broth to loosen when reheating.
- Freeze for up to 2 months.
Keywords: one pot, vegan, orzo, dairy free, vegetables