Creamy Vegan Tomato Orzotto

5 from 1 vote

This Creamy Vegan Tomato Orzotto is like risotto but made with orzo. Its a simple, elegant and delicious dinner.

Prep Time15

Cook Time30

Course: Dinner

Cuisine: Italian

Servings: Servings

Calories: 403kcal

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

You may not use all of this stock. I had a little under a cup leftover.