Spring Asparagus, Pea and Mint Orzo
A creamy, lemony vegan orzo packed with spring asparagus, peas and fresh mint. Ready in about 25 minutes.
Ingredients
- 2 tbsp olive oil
- 1 brown onion finely diced
- 3 cloves garlic finely chopped
- 1 1/2 cups dried orzo about 300 g
- 3 cups hot vegetable stock
- 1 bunch asparagus woody ends removed, cut into 3 cm pieces
- 1 cup peas fresh or frozen
- 1/4 cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 lemon zest and juice
- 1/2 cup fresh mint leaves torn
- 1 handful baby spinach optional
- salt and black pepper to taste
- 2 tbsp toasted pine nuts or flaked almonds to serve
Instructions
- Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and a pinch of salt and cook for 4 to 5 minutes until soft.
- Add the garlic and cook for 1 minute, then add the orzo and stir for another minute to lightly toast it.
- Pour in the hot stock, bring to a simmer and cook for about 8 minutes, stirring often so the orzo doesn't stick.
- Add the asparagus and peas and cook for 3 to 4 minutes more, until the orzo is tender and most of the liquid has been absorbed. Add a splash of water if it gets too thick.
- Stir in the plant milk, nutritional yeast, lemon zest and half the lemon juice, plus the spinach if using. Season well with salt and pepper.
- Take off the heat, stir through most of the mint, and taste for more lemon juice. Serve topped with the remaining mint and toasted nuts.
Notes
Orzo keeps absorbing liquid as it sits, so loosen leftovers with a splash of hot stock or water. For extra protein, stir through a drained can of cannellini beans with the peas.