This green orzotto is creamy, packed with veggies and delicious!
Vegan, nut free | Serves 3 | MAIN
- 2 tablespoons olive oil
- 1 shallot
- 2 cloves of garlic
- 1/2 leek stick
- Salt and pepper
- 1 courgette
- 1 head of broccoli
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic granules
- 600ml veggie broth
- 180g orzo
- 80g peas
- 1 teaspoon Dijon mustard
- 50ml soy cream
- 2 tablespoons nutritional yeast
- 25g vegan cheese, shredded
1.Start by cutting all the veggies in small cubes.
2.Remove the hard parts of the broccoli stem and chop this one as well.
3.Add the veggie broth in a sauce pan on a medium heat and let it simmer.
4.Add the olive oil in a wide pan on a medium heat, followed by the shallot and garlic.
5.Saute for a couple of minutes before you add the chopped courgette and broccoli stem. Remember to season with salt.
6.Saute for 2-3 minutes stirring occasionally.
7.Add a ladle of the veggie broth and stir around.
8.Continue with the orzo and few ladles of the broth.
9.Keep stirring it and once the water has been absorbed continue adding 2 more. You want to keep doing that for approximately 13-15 minutes.
10.After 10 minutes, add the peas and the chopped broccoli florets with some veggie broth.
11.Add the mustard, soy cream, nutritional yeast and cheese.
12.Taste and adjust the seasoning if needed.
13.Enjoy warm and serve with some steamed broccoli or a salad!
Happy cooking everyone!
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