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Vegan Orzo Risotto

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A delightful twist on classic risotto made with orzo pasta, mushrooms, and baby spinach, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup mushrooms (sliced)
  • 2 cups baby spinach
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 1 lemon (juiced)
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a pot over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1–2 minutes.
  3. Cook the sliced mushrooms until softened, about 2–3 minutes.
  4. Stir in the orzo pasta and vegetable broth, bringing it to a gentle simmer.
  5. Cook for about 10 minutes or until the orzo is tender, stirring occasionally.
  6. Add the baby spinach and lemon juice, stirring until the spinach wilts.
  7. Season with salt and pepper to taste.
  8. Serve warm and enjoy!

Notes

For added protein, mix in cooked chickpeas or cannellini beans.

Nutrition

Find it online: https://cookingwithmayaa.com/plant-based-orzo-risotto/

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