Spring Green Orzo Risotto

When spring arrives, I often find myself craving a dish that captures the essence of the season, and that’s exactly what Spring Green Orzo Risotto does. The vibrant greens of fresh vegetables and the creamy texture of orzo create a symphony of flavors that feels light yet satisfying. I remember the first time I made this dish; the kitchen was filled with the aroma of sautéing garlic and shallots, and I knew I had stumbled upon something special. It’s a perfect meal for a cozy dinner; one that I can whip up after a long day, yet fancy enough to serve to guests. It’s great for those who want a hearty meal without the heaviness.

The beauty of Spring Green Orzo Risotto is its versatility. You can enjoy it warm or at room temperature, making it ideal for spring picnics or as a side dish for grilled vegetables. Plus, the addition of creamy cashew and edamame blend elevates the dish to a new level of indulgence, all while remaining plant-based. Each bite feels like a celebration of spring’s freshness, and I love how it encourages me to use whatever vegetables I have on hand. It’s a dish that reflects my personal cooking philosophy: to create vibrant, nourishing meals that can be adapted to whatever the season brings.

This is more than just a recipe; it’s an invitation to savor the moment, enjoy the simple pleasures in life, and nourish our bodies with wholesome food. Let’s dive into making this delightful dish!

Everything You Need for Spring Green Orzo Risotto

The ingredients for this delightful dish work together harmoniously to create a creamy, rich, and vibrant flavor profile. Each component plays a crucial role; from the earthy taste of cashews to the fresh crunch of asparagus, they all blend beautifully in this light yet satisfying meal.

• ⅓ cup raw cashews, soaked for at least 2 hours and drained: These nuts provide a creamy base and a healthy dose of protein.
• ½ cup frozen shelled edamame, thawed: Edamame adds a protein punch and a lovely green color.
• ½ cup frozen chopped spinach, thawed: Spinach is packed with nutrients, contributing to the dish’s vibrant green color.
• 1 tablespoon white miso: This ingredient adds a depth of flavor and enhances the creaminess without dairy.
• 2 tablespoons nutritional yeast: A great source of B vitamins, it adds a cheesy flavor without using any dairy.
• 3 cups vegetable stock, divided: This serves as the cooking liquid, imparting flavor to the orzo.
• 4 teaspoons olive oil, divided: Essential for sautéing and adding richness to the dish.
• ½ lb asparagus, tough ends trimmed and cut into 2-inch pieces: Adds a fresh, crunchy texture.
• Sea salt and ground black pepper, to taste: Essential seasonings to enhance all the flavors.
• 1 medium shallot, small dice: A sweeter alternative to onion, it provides a delicious base flavor.
• 3 cloves garlic, minced: Fresh garlic brings a warm, aromatic flavor that pairs perfectly with the greens.
• 1 teaspoon lemon zest: Brightens up the dish with a zesty kick.
• Pinch red pepper flakes, optional: These add a hint of heat that enhances the overall flavor.
• ½ lb orzo pasta: The star of the dish, giving it a comforting, risotto-like texture.
• 1-3 teaspoons lemon juice, to taste: Adds brightness and acidity, balancing the creaminess.

The Method for Spring Green Orzo Risotto

Cooking Spring Green Orzo Risotto is a joy, and the process is straightforward. Let’s explore each step together, ensuring you achieve the perfect creamy consistency and vibrant flavors.

1. In an upright blender, combine the cashews, edamame, spinach (there’s no need to squeeze the moisture out), miso, nutritional yeast, and ¾ cup of vegetable stock. Blend on high until completely smooth and creamy, about 30 seconds. Set aside your creamy mixture; it will be the heart of the dish.
2. Next, place a deep skillet or braiser pot over medium heat. Add 2 teaspoons of olive oil and swirl it around to coat the bottom. Once hot, add the asparagus and season with sea salt and ground black pepper. Sauté until the asparagus is bright green and beginning to soften, about 3 to 4 minutes. It should still have a slight crunch.
3. Once done, transfer the cooked asparagus to a plate and set aside. This will be added back into the dish later.
4. Return the skillet to medium heat and add the remaining 2 tablespoons of olive oil. Add the shallots, sautéing until they become soft and translucent, which will take about 4 minutes. As they cook, you’ll start to smell their sweet aroma filling the kitchen.
5. Add the garlic, lemon zest, and red pepper flakes (if using) to the sautéed shallots. Sauté for another 30 seconds, allowing the garlic to become fragrant.
6. Add the orzo pasta to the skillet, stirring to toast it lightly for a minute. This helps enhance the flavor of the pasta.
7. Next, pour in the remaining vegetable stock and stir well. Season with sea salt and ground black pepper before bringing the mixture to a gentle boil. Once boiling, lower the heat to a simmer. Cook until the orzo is soft, about 8 minutes, stirring constantly to prevent sticking. The key here is to maintain a nice, fluid consistency.
8. When the orzo is tender and the mixture is slightly creamy, it’s time to add the cashew edamame cream you prepared earlier. Stir to combine it with the orzo. At this point, it may seem too soupy, but don’t worry; keep stirring over medium heat, and the orzo will absorb the liquid gradually.
9. Adjust the seasoning if necessary before stirring in the lemon juice and the sautéed asparagus. You want to reach that perfect creamy risotto-like texture that will make this dish irresistible.
10. Serve your Spring Green Orzo Risotto hot, garnished with additional herbs if desired, and enjoy this delightful celebration of spring!

Make It Your Own

One of the most enjoyable aspects of cooking is personalizing your dishes. Here are some tips on how to make Spring Green Orzo Risotto uniquely yours:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. When reheating, you might need to add a splash of vegetable stock to loosen it up.
• Freezing: You can freeze the risotto, but it’s best to do so without the asparagus. When ready to enjoy, thaw it overnight in the fridge and reheat gently.
• Pairing: Serve it with a fresh green salad or grilled vegetables for a complete meal.
• Spice it up: If you enjoy a kick, add more red pepper flakes or some sautéed spicy greens to the mix.
• Herb infusion: Experiment with fresh herbs like basil or parsley to enhance the flavor profile.
• Nut alternatives: If you prefer to switch up the cashews, try using macadamia nuts or sunflower seeds for a different taste.

How to Enjoy Spring Green Orzo Risotto

When it comes to serving Spring Green Orzo Risotto, the options are plentiful, making it a versatile dish for a variety of occasions:

• Perfect for lunch: This dish makes for a satisfying lunch option, whether served warm or at room temperature.
• Ideal for dinner parties: Impress your guests with this stunning centerpiece that pairs beautifully with grilled proteins or a nice white bean salad.
• Spring gatherings: It’s a great dish to serve at spring picnics; its creamy texture and delicious flavor will have everyone asking for the recipe.
• Seasonal Pairings: Consider serving this alongside seasonal dishes like roasted carrots or a light cucumber salad.
• Leftover magic: The leftovers make a wonderful filling for a wrap or as a topping for baked potatoes!

FAQ

Conclusion

The beauty of Spring Green Orzo Risotto lies in its ability to bring the flavors of spring to your table in a delightful and nutritious way. With its creamy texture and vibrant colors, it’s not just a meal; it’s an experience that celebrates the season. I encourage you to try it for yourself; you’ll be amazed at how simple ingredients can create such a wonderful dish. Enjoy every bite and share it with those you love!

Spring Green Orzo Risotto

The ultimate comfort food, Spring Green Orzo Risotto is creamy, vibrant, and easy to make. Packed with seasonal vegetables and nutty flavors, this dish is perfect for a weeknight dinner or a special occasion. Try it tonight and savor the taste of spring!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American, Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• ⅓ cup raw cashews soaked for at least 2 hours and drained
• ½ cup frozen shelled edamame thawed
• ½ cup frozen chopped spinach thawed
• 1 tablespoon white miso
• 2 tablespoons nutritional yeast
• 3 cups vegetable stock divided (plus extra if needed)
• 4 teaspoons olive oil divided
• ½ lb asparagus tough ends trimmed and cut into 2-inch pieces
• to taste sea salt
• to taste ground black pepper
• 1 medium shallot small dice
• 3 cloves garlic minced
• 1 teaspoon lemon zest
• pinch red pepper flakes optional
• ½ lb orzo pasta
• 1-3 teaspoons lemon juice to taste

Equipment

• Blender

Method

 

1. In an upright blender, combine the cashews, edamame, spinach (no need to squeeze the moisture out), miso, nutritional yeast, and ¾ cup of vegetable stock. Blend on high until completely smooth and creamy, about 30 seconds. Set aside.
2. Place a deep skillet or braiser pot over medium heat. Add 2 teaspoons of olive oil and swirl it around. Add the asparagus and season with salt and pepper. Sauté until bright green and beginning to soften, about 3-4 minutes. Transfer the cooked asparagus to a plate and set aside.
3. Return the skillet to medium heat and add remaining 2 tablespoons of olive oil. Add the shallots. Sauté the shallots until soft and translucent, about 4 minutes. Add the garlic, lemon zest, and red pepper flakes (if using). Sauté for another 30 seconds.
4. Add the orzo pasta to the skillet and stir to toast for a minute or so. Then, add the remaining vegetable stock and stir. Season with salt and pepper before bringing to a boil. Then, lower the heat to a simmer and cook until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often.
5. Once the orzo is soft and the mixture is slightly creamy, add the cashew edamame cream to the skillet and stir to combine. It will seem too soupy at first! Keep stirring over medium heat, and gradually the orzo will absorb the liquid. Adjust the seasoning if necessary and then stir in the lemon juice and sautéed asparagus. You should have a creamy risotto-like texture at this point.
6. Serve the Spring Green Orzo Risotto hot and enjoy!

Notes

• Tip 1: You can replace cashews with macadamia nuts (soak for at least 8 hours), pine nuts, or raw sunflower seeds.
• Tip 2: If you don’t mind the grassy flavor of hemp seeds, those work as well!
• Tip 3: This recipe may behave differently with a gluten-free orzo or other tiny pasta.
• Tip 4: Regular wheat-based pasta lets off a lot of creamy starch.
• Tip 5: The frozen spinach that I buy comes in these convenient little ¼ cup portions, so I just thaw 2 of them.
• Tip 6: I like a lot of acidic flavor in my food, but know that this is not the case for others.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.