Orzo cooked risotto-style in stock with garlic, tomatoes and spinach, finished with parmesan and lemon. This plant based version swaps in cashews. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
🥬Spinach2 cups
🧅Onion1, chopped
🧄Garlic3 cloves
🫙Olive Oil1 tbsp
🫙Vegetable Stock3 cups
🫙Cashewsfinely ground with salt (vegan parmesan)
🍅Cherry Tomatoes1 cup
🌾Orzo Pasta1 1/2 cups
Optional extras
🍋Lemon1/2
Instructions
1
For this plant based version, use cashews for parmesan cheese wherever the steps mention them.
2
Sauté onion and garlic in olive oil, then toast the orzo 1 minute.
3
Add stock and tomatoes and simmer, stirring often, 10–12 minutes until creamy.
4
Stir in spinach, parmesan and lemon; season and serve.
Chef's tip
Stir often, as the orzo releases starch that makes it creamy.
