An easy one-pot dish without the hassle of your typical rice-based risotto.
Tomato Orzo Risotto [Vegan]
- 1 tablespoon vegan butter
- 1 onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8-oz dry orzo
- 14-oz crushed tomotoes or tomato puree/sauce
- 1 cup vegetable broth
- 1/2 cup vegan white wine, or more broth
In a large pot, heat the butter and fry the onion + garlic for 4-5 mins.
Add in orzo and stir constantly for 1 min, then add wine while continuing to stir for another minute.
Pour in the tomatoes, spices, and stock and combine well. Once at a simmer, cover and let cook on low heat for 8-10 minutes.
Stir occasionally to prevent sticking, and add more vegetable stock as needed. When the orzo is cooked to your desired texture, remove from heat and enjoy!