Simple Vegan Orzo Risotto

Simple and VERY delicious Vegan Orzo Risotto. It's quite honestly everything to me right now. Creamy, silky, luscious, and dangerously easy to eat!

This comforting, cozy, weeknight or dinner party hero is super easy to make and can be dressed up or down. Keep it simple and plain, pile some extra deliciousness on top, or add some veggies while sautéing the onions. It's so versatile. I've included lots of my favourite ways to serve it below so make sure you check them out!

Here are some important ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):

• Orzo - If you’ve never had orzo before, it’s sort of like pasta meets rice, as in it is actually a type of pasta but is shaped like grains of rice. This means it cooks really quickly and is easy and comforting to eat. Just perfect for this vegan orzo risotto-type situation. You'll find orzo in almost all grocery stores with the dried pasta. Gluten-free orzo should be fairly easy to find too.
• Thyme - This can be dried or fresh. Oregano works well instead. Or Italian seasoning.
• Nutritional yeast - This is for umami, depth, and cheesiness. This is such a simple recipe that it can't really be omitted without affecting the overall flavour greatly.
• Dairy-free milk - Any plant milk such as cashew milk, soy milk, or almond milk will work in this recipe but make sure it is unsweetened and unflavoured, and don't use homemade oat milk (store-bought is fine). Wondering why? Homemade oat milk gets gloopy, starchy, and thick when heated and will ruin the texture of your orzo risotto.
• Stock - This is a simple recipe and a good quality stock is important for flavour.
• Vegan butter - Just like when making risotto, we finish this creamy orzo with butter for richness, flavour, gloss, and a silky mouthfeel.

Can't wait to make it? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:

1. Saute the onions and garlic in a pan.
2. Add the orzo and allow it to toast until it starts to make popping noises.
3. Add everything else except the vegan butter and stir well.
4. Cook, stirring frequently, until thick and creamy, turn off the heat and then finish with butter before serving.

Serving Suggestions

Sometimes simple no nonsense comfort food is the name of the game and this is a fast, easy, and luxurious way to stave off those comfort food cravings. I love it with some baguette, vegan garlic bread, or focaccia on the side.

However, it's also good all dressed up! You can add easy-cooking veggies like zucchini and mushrooms when you saute the onions and garlic, or add greens like chopped kale and spinach in the last few minutes of cooking time. Or you can top it with:

• Sweet, caramelized, and tender roasted veggies like cherry tomatoes, mushrooms, Brussels sprouts, or butternut squash.
• Vegan meatballs (store-bought or homemade).
• Air Fryer Zucchini.
• Caramelized Brussels sprouts
• Vegan chicken like my vegan chicken breast recipe or store-bought crispy chick'n tenders.
• Sliced vegan sausage, vegan bacon, or diced vegan ham.
• A drizzle of vegan brown butter, lots of vegan parmesan cheese, and some crispy sage or fresh basil.
• Crispy zucchini (see my Creamy Orzo with Zucchini recipe for all the timings etc).

Storing Leftovers

Transfer leftover risotto to an airtight container and store in the fridge for up to 4 days. Add a little plant milk, water, or stock to loosen it up then reheat in a pan on the stovetop or in a microwave.