Cheesy Veggie Orzo Risotto
This easy cheezy plant-based veggie orzo risotto is ready in just 30 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.