Cheesy Veggie Orzo Risotto

This plant-based cheesy veggie orzo risotto is packed with nutrient-dense ingredients and is so simple to make!

If your kids love mac and cheese (and honestly, whose don’t?), they’re going to go wild for this creamy, dreamy Cheesy Veggie Orzo Risotto.

This dish brings all the nostalgic, comforting vibes of classic mac—cheesy, soft, and totally slurpable—but with a few delicious upgrades that make parents feel good too. We’re talking more protein, more veggies, and more flavor, all in a one-pot recipe that’s easy enough to whip up on a weeknight.

Why Orzo Risotto?

Unlike traditional risotto, which requires constant stirring and careful attention, this version is relaxed and unfussy. You’ll use whole grain orzo for a slightly nutty bite, and lean on pantry and freezer staples to keep things convenient. No chopping mountains of produce or making multiple sauces—just one pot, one blender, and about 30 minutes of your time.

It’s the perfect example of how plant-based meals can be both nourishing and doable for busy families.

The Star Ingredients

• Cashews + Nutritional Yeast + Miso = your new favorite cheese sauce. This combo blends into a silky, umami-rich sauce that mimics that familiar cheesy flavor kids crave—without any dairy.
• Edamame adds plant-based protein and a pop of green.
• Frozen broccoli and cauliflower rice make this a veggie powerhouse, seamlessly stirred in at the end so they cook through without turning mushy.
• Shallot and garlic give the dish that “grown-up” flavor foundation while still being totally kid-friendly.

How to Make It

Here’s the quick and simple method:

1. In a large pot, heat 1 tablespoon olive oil. Sauté 1 diced shallot and 3 minced garlic cloves for 1–2 minutes.
2. Add 16 oz orzo and toast for about 1 minute.
3. Pour in 5 cups of vegetable stock, bring to a boil, then reduce to a strong simmer. Cook for 8–10 minutes, stirring often.
4. While the orzo cooks, blend together:
   • 2/3 cup soaked or flash-soaked cashews
   • 2 tablespoons white miso
   • 1/4 cup nutritional yeast
   • 2 cups vegetable stock
     Blend until smooth and creamy.
5. Stir the cashew mixture into the orzo, along with:
   • 1 cup edamame
   • 1 cup frozen broccoli
   • 1 cup frozen cauliflower rice
     Cook another 5–7 minutes until the veggies are tender and the mixture is thick and creamy.

That’s it! You’ve got a one-pot, kid-approved dinner that’s packed with plant-based protein, fiber, and flavor.

Pro Tips

• Flash soak cashews by covering them in boiling water for 10–15 minutes if you’re short on time.
• If you want to boost the veggie count even more, stir in spinach or peas at the end.
• Leftovers reheat beautifully for lunchboxes or next-day meals.

Why Parents Love It

This orzo risotto checks every box: nutritious, satisfying, and surprisingly simple. It’s also incredibly versatile—swap in different veggies, use chickpea pasta for extra protein, or play with spices to match your family’s tastes.

Whether you’re feeding picky eaters or adventurous ones, this is a dish that invites seconds.

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, we’ll send you our free 5-day mini-course on Pediatric Nutrition!

Name(Required)

First

Email(Required)

Δ

Cheesy Veggie Orzo Risotto

This easy cheezy plant-based veggie orzo risotto is ready in just 30 minutes!

Print Recipe

Prep Time:10 minutes minutes

Cook Time:20 minutes minutes

Servings:8

Equipment

• 1 blender

Ingredients

• 1 tbsp olive oil
• 1 shallot diced
• 3 cloves garlic minced
• 16 oz whole grain orzo
• 7 cups vegetable stock divided
• 2/3 cup cashews soaked for 1 hour or "flash soaked"
• 1 tbsp white miso*
• 1/4 cup nutritional yeast
• 1 cup frozen edamame
• 1 cup frozen riced cauliflower
• 1 cup broccoli chopped

Instructions

• In a large pot, heat olive oil over medium heat. Add shallot and garlic. Cook for 1-2 minutes. 
• Add orzo and toast for about 1 minute.
• Add 5 cups vegetable stock and bring to a boil. Then reduce heat to a strong simmer for about 8-10 minutes, stirring frequently to prevent orzo from sticking.
• While pasta cooks, in a high-powered blender puree cashews, miso, nutritional yeast, and remaining 2 cups of vegetable stock until smooth.
• Once orzo has absorbed most of the liquid and is al dente, stir in the cashew mixture, edamame, broccoli, and cauliflower rice. Continue to simmer until veggies have defrosted, most of the liquid is absorbed, and you’re left with a creamy consistency (about 5-7 minutes).
• Enjoy right away or save the rest for lunchboxes!

Notes

*Can sub miso for vegetable bullion.