This Creamy Vegan Tomato Orzotto is like risotto, but made with orzo. Its a simple, elegant and delicious dinner.
This orzo dish is simple yet elegant. Its perfect for a date night dinner or for entertaining. Its delicious and flavorful- full of cherry tomatoes, and vegan parmesan and finished with lots of fresh basil.
Here is what you need to make this Creamy Tomato Orzotto.
Orzo: This recipe uses a whole one pound box of orzo.
Onion and Garlic: For lots of flavor.
Dry White Wine: I like Sauvignon Blanc for this recipe, but any dry white wine will work. Use Barnivore to make sure its vegan!
Vegetable Stock: Be sure to use a low-sodium vegetable stock, or this Creamy Vegan Orzotto may end up too salty.
Cherry Tomatoes: The cherry tomatoes are added early in the cooking process so they will burst.
Vegan Parmesan: I only recommend Follow Your Heart Parmesan.
Basil: This recipe uses lots of fresh basil.
Spinach: Some spinach is wilted in at the very end.
Making this Creamy Vegan Tomato Orzotto is easy, but does require a lit of stirring! Here is how to do it:
First, heat the vegetable stock in a saucepan.
Then, sweat the chopped onion in the olive oil until its translucent, and add the garlic.
Next, add the orzo and allow it to toast for about a minute, stirring frequently.
Now, add the wine and allow it to evaporate, then turn the heat to low.
Then, add the tomatoes and start adding the stock. Add the stock in ¾ cup additions, stirring frequently and allowing the stock to mostly absorb before adding another addition. Continue doing this until the orzo is al dente.
The process of adding stock, stirring and allowing it to absorb will take about 20 minutes. The stirring is what makes this vegan orzo recipe super creamy.
Next, turn the stove off and stir the parmesan in, then add the basil and spinach and place the lid on to allow the residual heat to wilt it.
Finally, season the tomato orzotto with salt and pepper and serve!
Is Orzo Vegan?
Yes! All dried orzo you will find in the grocery store is vegan.
Don't have vegan parmesan? Add a quarter cup of nutritional yeast to this Vegan Creamy Tomato Orzotto instead.
Top Recipe Tips
You may not need all of the vegetable stock and that's okay!
I had a little under a cup left. But it's better to have a little too much prepared than to need it and not have it.
To store this Creamy Vegan Tomato Orzotto, place it into a container with a tight-fitting lid. Then, place in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
To reheat, place into a bowl or into a saucepan with a little extra vegetable stock and heat until warmed through.
Looking for More Easy Vegan Recipes?
Creamy Vegan Tomato Orzotto
- 1 4 Quart Dutch Oven Or large Skillet with High Sides
- 1 2 Quart Sauce Pan
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- 1 Ladle
- 6 Cups Low Sodium Vegetable Stock See Note
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, finely chopped
- 3 Medium Cloves of Garlic, Minced
- 1 Pound Orzo
- ½ Cup Dry White Wine
- 3 Cups Cherry Tomatoes, halved
- ½ Cup Vegan Parmesan
- 1 Cup Basil, lightly packed, roughly chopped
- 2 Cups Baby Spinach, lightly packed
- Salt and Black Pepper to taste
- Add the vegetable stock to a saucepan and heat on low until its hot.6 Cups Low Sodium Vegetable Stock
- In a 4-quart dutch oven over medium-low heat, sweat the onions in olive oil until they are translucent. Add the garlic and cook for one minute more.2 tablespoon Extra Virgin Olive Oil, 3 Medium Cloves of Garlic, Minced, 1 Medium Yellow Onion, finely chopped
- Add the orzo to the pot and stir with a wooden spoon. Allow the orzo to toast for one minute, then add the wine and stir, allowing the alcohol to evaporate. Reduce heat to low.1 Pound Orzo, ½ Cup Dry White Wine
- Add the halved cherry tomatoes, then add vegetable stock in about ¾ cup increments, stirring frequently and allowing most of the stock to absorb into the orzo before adding the next addition.3 Cups Cherry Tomatoes, halved
- Repeat adding stock and stirring until the orzo is al dente. The process of stirring and adding stock will take about 20 minutes and you may not need all of the stock.
- Turn the stove off, then add the vegan parmesan and stir.½ Cup Vegan Parmesan
- Then add the basil and spinach and place the lid on the pot for 5 minutes to allow the residual heat to wilt the spinach.1 Cup Basil, lightly packed, roughly chopped, 2 Cups Baby Spinach, lightly packed
- Remove the lid, stir, add salt and black pepper to taste and serve.Salt and Black Pepper to taste