Creamy Vegan Orzo Risotto
Ingredients
Brussels Sprouts
-
1½
tablespoons
olive oil
-
1
tablespoon
light miso
-
1
tablespoon
maple syrup
-
2
teaspoons
grainy or yellow mustard
-
1
lb
Brussels sprouts, halved
-
to taste
sea salt and ground black pepper
Creamy Butternut Orzo
-
½
cup
unsweetened non-dairy creamer or rich non-dairy milk
-
1
cup
puréed butternut squash or cooked butternut squash cubes
-
1
tablespoon
nutritional yeast
-
1
tablespoon
olive oil
-
1
shallot
fine dice (about ¼ cup diced shallot)
-
2
cloves
garlic, minced
-
1
teaspoon
thyme leaves, minced
-
½
teaspoon
chili flakes (optional)
-
¼
teaspoon
smoked paprika
-
½
lb
orzo pasta
-
to taste
sea salt and ground black pepper
-
2
cups
vegetable stock, plus extra
-
1
tablespoon
lemon juice
-
¼
cup
chopped flat leaf parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk together olive oil, miso, maple syrup, and mustard in a small bowl.
- Toss Brussels sprouts with the miso mixture, season with salt and pepper, and roast for 20 minutes until tender and golden.
- In a blender, combine non-dairy creamer, butternut squash, and nutritional yeast to make the butternut cream.
- In a skillet, heat olive oil over medium heat and sauté shallots until softened.
- Add garlic, thyme, chili flakes, and smoked paprika to the skillet and cook until fragrant.
- Stir in orzo pasta and season with salt and pepper.
- Add vegetable stock, bring to a boil, then simmer until orzo is soft, stirring frequently.
- Once creamy, stir in the butternut cream and lemon juice, adjusting seasoning as needed.
- Serve topped with roasted Brussels sprouts and chopped parsley.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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