Vegan Orzo Risotto
A creamy and rich vegan risotto made with orzo pasta, sautéed mushrooms, and baby spinach, ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 2 cups orzo pasta
- 4 cups vegetable broth
- 1 cup mushrooms (sliced)
- 2 cups baby spinach
- 1 tablespoon olive oil
- 1 lemon (juiced)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sliced mushrooms to the pot and sauté until tender.
- Combine the orzo pasta and vegetable broth in the pot. Bring to a boil.
- Reduce the heat and let it simmer for about 10-12 minutes, stirring occasionally.
- Stir in the baby spinach, cooking just until it wilts.
- Remove the pot from heat and drizzle the lemon juice over the risotto.
- Season with salt and pepper to taste before serving. Enjoy!
Notes
Experiment with different vegetables and herbs for added flavor. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/plant-based-orzo-risotto-2/