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Vegetarian One-Pot Creamy Orzo - Comfort Food Made Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Butter (optional): Adds richness; use plant butter to keep it vegan.
  • Yellow onion, finely chopped: The aromatic base.
  • Garlic, minced (3–4 cloves): Essential for depth.
  • Carrots, diced (1–2): Sweetness and color.
  • Bell pepper, diced: Any color works.
  • Mushrooms, sliced (1–2 cups): Umami and heartiness.
  • Baby spinach or kale (2–3 cups, loosely packed): Greens for balance.
  • Orzo pasta (about 12 ounces): The star of the dish.
  • Vegetable broth (4–4.5 cups): Choose low-sodium to control salt.
  • Heavy cream or Greek yogurt (1/2 cup): For creaminess; use coconut cream or unsweetened oat creamer for vegan.
  • Parmesan or pecorino (1/2 cup, grated): Optional but delicious; use nutritional yeast for vegan.
  • Lemon zest and juice (1 lemon): Brightens the whole dish.
  • Frozen peas (1 cup): Sweet pops of texture; no need to thaw.
  • Fresh herbs: Parsley, basil, or chives for finishing.
  • Seasonings: Salt, black pepper, red pepper flakes, and Italian seasoning or dried thyme.

Method
 

  1. Warm the pot: Heat a large, deep skillet or Dutch oven over medium. Add 1–2 tablespoons olive oil and 1 tablespoon butter (if using).
  2. Sauté aromatics: Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  3. Add vegetables: Stir in carrots, bell pepper, and mushrooms. Cook 4–5 minutes, stirring occasionally, until they soften and the mushrooms release moisture.
  4. Toast the orzo: Add the dry orzo to the pot. Stir for 1–2 minutes so it lightly toasts and picks up flavor.
  5. Season: Sprinkle in 1 teaspoon Italian seasoning (or 1/2 teaspoon dried thyme), 1/4–1/2 teaspoon red pepper flakes, and several grinds of black pepper. Adjust salt to taste, keeping in mind the broth and cheese.
  6. Add broth: Pour in 4 cups vegetable broth and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring frequently to prevent sticking, for 9–12 minutes.
  7. Stir in greens and peas: When the orzo is almost al dente and the liquid is mostly absorbed, add spinach or kale and the frozen peas. Cook 2–3 minutes until the greens wilt and peas are heated through.
  8. Make it creamy: Remove from heat. Stir in cream or Greek yogurt and half the Parmesan (if using). Add lemon zest and a squeeze of lemon juice. If it seems too thick, splash in more warm broth or hot water to loosen.
  9. Taste and finish: Adjust salt, pepper, and lemon. Top with remaining cheese or nutritional yeast and chopped herbs.
  10. Serve hot: Spoon into bowls and drizzle with a little olive oil. Add extra red pepper flakes if you like heat.