The simplest Vegan Orzo Risotto. Rich, creamy, comforting, extremely delicious, and ready in under 25 minutes. It's a recipe that's really basic but feels so special and is always a hit with everyone!
Heat a large saute pan or skillet over medium heat and add the olive oil.
Once the olive oil is glistening, add the onion and saute for about 5 minutes until just turning very lightly golden on the edges, then add the garlic and cook for 1 minute more.
Pour in the orzo and cook for a couple of minutes, stirring frequently, until it starts to make little popping noises.
Pour in the stock, then the milk, nutritional yeast, salt, and pepper. Stir really well and allow to come to a simmer.
Adjust the heat to keep it at a very gentle simmer and stir frequently (making sure to scrape right into the bottom because the orzo will try to stick), until thick, creamy, and tender. It will take 12 to 15 minutes. Spoon a little bit of orzo out and test it by biting it. You want the orzo to be tender with a little bite in the centre and the risotto to be very slightly looser than you'd ideally like because it will continue to thicken a little off the heat.
Turn off the heat, add the butter, then stir really well to combine before serving.
NOTES
STORING LEFTOVERS - Transfer leftover creamy orzo to an airtight container and store in the fridge for up to 4 days. Add a little dairy-free milk or stock to loosen it up then reheat in a pan on the stovetop or in a microwave.