If you’re looking for a vibrant, cozy dish that brings the bright flavors of spring right to your table, the Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe is exactly what you need. This luscious orzotto balances the rich, tangy sun-dried tomato pesto with the freshness of crisp asparagus and sweet snap peas, all tied together with fragrant basil and a hint of lemon. It’s an inviting meal that feels both comforting and refreshingly light, perfect for a family dinner or an impressive dish to share with friends.
Ingredients You’ll Need
Getting this Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe just right starts with simple, thoughtfully chosen ingredients that each add their own special touch. From the umami-packed sun-dried tomatoes to the tender asparagus, every element contributes to the delightful texture, vibrant color, and complex flavors of this dish.
- Sun-dried tomatoes (1 cup, in oil): They provide a deep, tangy sweetness and intense tomato flavor that forms the heart of the pesto.
- Fresh basil (¾ cup packed): Adds a bright herbal note that beautifully balances the richness of the orzotto.
- Garlic (6 cloves, divided): Brings savory warmth and depth throughout the recipe, enhancing the overall aroma.
- Nutritional yeast or vegan parmesan (2 tbsp): Gives a subtle cheesy flavor, perfect for a vegan twist.
- Lemon juice (3 tbsp total): Provides a refreshing zing that lifts the entire dish.
- Ice cold water (¼ cup): Helps to blend the pesto to just the right consistency.
- Salt (1 tsp total, divided): Essential for bringing all the flavors together without overpowering them.
- Olive oil (½ cup): Emulsifies the pesto while adding luscious mouthfeel.
- Water (4 cups): For simmering the orzo and veggies to tender perfection.
- Vegan chicken or vegetable broth (2 cups): Infuses the orzotto with savory depth.
- Vegan butter (4 tbsp, divided): Makes the orzotto creamy and rich.
- Leek (1, thinly sliced): Contributes gentle onion notes and texture.
- Orzo (1 lb): The star grain that soaks up all the delicious flavors and creamy sauce.
- Lemon peel (4 strips): Adds fragrant citrus perfumes during cooking.
- Dry white wine (½ cup): Brings brightness and subtle acidity to the orzotto’s base.
- Asparagus (1½ cups, trimmed and cut): Offers fresh, tender crunch and vibrant green color.
- Snap peas (1½ cups, thinly sliced): Add sweet crispness and a fresh texture contrast.
- Vegan parmesan (¼ cup): For a finishing cheesy, savory boost.
- Fresh basil (¼ cup, chopped): A final touch of fragrant green freshness.
- Black pepper (to taste): Adds subtle heat that brings the dish to life.
How to Make Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe
Step 1: Prepare the Sun-Dried Tomato Pesto
Start by adding all the sun-dried tomato pesto ingredients except the olive oil into a high-speed blender. Blend until you get a rough paste, scraping down the sides to make sure every bit is pureed. Then, keep blending while slowly streaming in the olive oil until your pesto is smooth but still carries a bit of texture. This pesto is what makes this dish sing, so take your time and enjoy the process!
Step 2: Simmer the Broth Mixture
Combine the vegan chicken broth and water in a medium pot and bring it to a gentle simmer. This flavorful liquid will cook the orzo and vegetables, slowly infusing every bite with savory goodness.
Step 3: Sauté the Leeks
Melt half of your vegan butter in a large pot over medium heat. Add the thinly sliced leeks with half a teaspoon of salt and sauté for about 3 to 4 minutes until they soften and begin to release their sweet, mild onion aroma. These leeks lay the flavor foundation for your orzotto.
Step 4: Add Garlic and Orzo
Next, toss in the minced garlic and cook for another couple of minutes, allowing the garlicky warmth to develop. Add the orzo and lemon peel strips, stirring constantly so the lemon peel releases its inviting fragrance—this prepares the grain for absorbing flavors beautifully.
Step 5: Deglaze with White Wine
Pour in the dry white wine and cook while stirring until the wine is fully absorbed and the alcohol smell dissipates. This step adds brightness and depth that elevates the dish beyond simple pasta.
Step 6: Add Broth and Salt
Pour in your simmering broth mixture along with the remaining salt, and stir everything together to combine. This is where your orzo starts cooking low and slow, soaking up those layers of flavor.
Step 7: Simmer Covered
Cover the pot and simmer for 8 minutes, stirring every couple of minutes to prevent sticking and help the orzo cook evenly. This patient step ensures a creamy, tender orzotto.
Step 8: Add the Asparagus
After 8 minutes, gently fold in the asparagus pieces, cover again, and continue cooking. Keep stirring every 1 to 2 minutes until the asparagus reaches tender crispness, about another 8 minutes—perfectly showcasing spring’s bounty.
Step 9: Finish Off with Snap Peas and Pesto Ingredients
Turn off the heat and stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and the rest of the vegan butter. This final step brings creaminess and freshness together for a gorgeous balance. Adjust seasoning with more salt or pepper as you like.
Step 10: Serve Hot and Enjoy!
Plate the Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe immediately, with optional extra basil, sun-dried tomato pesto, or a sprinkle of red pepper flakes for a touch of heat. Each spoonful is a warm hug of flavor.
How to Serve Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe
Garnishes
Simple garnishes really elevate this orzotto. Fresh basil leaves scattered on top add pop and aroma, while a light dusting of vegan parmesan brings melty, cheesy contrast. If you love a little spice, some red pepper flakes offer an exciting kick that pairs perfectly with the tangy pesto.
Side Dishes
Since the orzotto is rich and satisfying, consider pairing it with crisp, green salads dressed with citrus vinaigrette or roasted spring vegetables to echo the freshness. Garlic bread or crusty baguette with olive oil makes a great accompaniment for soaking up any extra sauce.
Creative Ways to Present
For a more elegant presentation, serve the orzotto in shallow bowls topped with microgreens or edible flowers, adding both beauty and freshness. Layering with thinly shaved lemon zest or drizzles of your leftover sun-dried tomato pesto creates a stunning visual feast that matches the complex flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors actually deepen when it rests, making it a great make-ahead meal.
Freezing
This orzotto is best enjoyed fresh but can be frozen for up to one month. Portion it into freezer-safe containers without the fresh basil garnish and seal tightly. When you’re ready, thaw in the fridge overnight before reheating gently.
Reheating
Reheat the orzotto on the stove over low heat with a splash of water or vegan broth to loosen the texture. Stir gently until heated through and creamy again. Avoid microwave reheating for the best texture and flavor.
FAQs
Can I use regular parmesan instead of vegan parmesan?
Absolutely! If you aren’t vegan, regular parmesan will add a wonderful cheesy richness that complements the flavors just as beautifully as the vegan alternative.
What can I substitute if I don’t have orzo?
Small pasta shapes like acini di pepe or even pearl couscous can work as a substitute, though cooking times may vary slightly. Just make sure to monitor closely to maintain that creamy orzotto texture.
Is it possible to make this gluten-free?
Yes! Swap the orzo for a gluten-free pasta alternative or rinse well-cooked quinoa for a grain option that pairs wonderfully with the spring vegetables and tomato pesto.
Can I prepare the sun-dried tomato pesto ahead of time?
Definitely! The sun-dried tomato pesto can be made up to 3 days in advance and refrigerated. This actually helps the flavors meld even more. Just give it a quick stir before adding to the orzotto.
How do I know when the orzo is perfectly cooked?
The orzo should be tender but still have a slight bite (al dente). It should absorb the liquids so there is a creamy sauce coating each grain without being mushy or dry. Stirring frequently during cooking helps achieve this perfect texture.
Final Thoughts
There’s something truly special about the Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe—it’s one of those dishes that feels like a warm embrace packed with fresh, zesty flavors and vibrant textures. Whether you’re making it for a weeknight dinner or a springtime celebration, it’s sure to become a favorite on your recipe rotation. I can’t wait for you to try it and fall in love with this comforting yet fresh dish as much as I have!
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Spring Sun-Dried Tomato Orzotto with Asparagus and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vibrant Spring Orzotto features tender orzo pasta cooked with fresh spring vegetables like asparagus and snap peas, enriched with a creamy vegan butter base and brightened by a homemade sun-dried tomato pesto. Perfectly balanced with fresh basil, lemon, and vegan parmesan, this dish delivers a flavorful, comforting meal ideal for a plant-based diet.
Ingredients
Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, packaged in oil
- ¾ cup fresh basil, packed
- 2 cloves garlic, roughly chopped
- 2 tbsp nutritional yeast or vegan parmesan
- 1 tbsp lemon juice
- ¼ cup ice cold water
- ½ tsp salt
- ½ cup olive oil
Orzotto
- 4 cups water
- 2 cups vegan chicken broth (or vegetable broth)
- 4 tbsp vegan butter, divided
- 1 leek, thinly sliced
- 1 tsp salt, divided
- 4 cloves garlic, minced
- 1 lb orzo
- 4 strips of lemon peel
- ½ cup dry white wine
- 1½ cups asparagus, trimmed and cut into 1-inch pieces
- 1½ cups snap peas, thinly sliced
- 2 tbsp lemon juice
- ¼ cup vegan parmesan
- ¼ cup fresh basil, chopped
- Black pepper to taste
Instructions
- Prepare Sun-Dried Tomato Pesto: Add sun-dried tomatoes, fresh basil, garlic, nutritional yeast or vegan parmesan, lemon juice, ice cold water, and salt into a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. Slowly stream in the olive oil while blending until you achieve a uniform sauce with some texture. Set aside.
- Heat Broth Mixture: In a medium pot, combine the 4 cups of water with 2 cups of vegan chicken or vegetable broth. Bring to a gentle simmer; this will be used later to cook the orzo.
- Sauté Leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and half a teaspoon of salt. Sauté until the leeks soften slightly, about 3 to 4 minutes.
- Add Garlic and Orzo: Add the minced garlic to the pot and sauté for another 2 minutes. Add the orzo and lemon peel strips, stirring constantly until the lemon peels release their fragrance, about 2 minutes.
- Deglaze with Wine: Pour in the dry white wine and cook, stirring, until fully absorbed by the orzo, about 2 minutes, ensuring no smell of alcohol remains.
- Add Broth and Salt: Pour in the simmering broth mixture along with the remaining half teaspoon of salt. Stir to combine evenly.
- Simmer Covered: Cover the pot and let the orzo simmer for 8 minutes, stirring every 1 to 2 minutes to prevent sticking and promote even cooking.
- Cook Asparagus: Fold in the asparagus pieces into the orzo. Cover and continue cooking, stirring every 1 to 2 minutes, until the asparagus is tender and the orzo is nearly al dente, approximately 8 more minutes.
- Finish Orzotto: Remove the pot from heat. Fold in the snap peas, lemon juice, vegan parmesan, chopped fresh basil, and remaining 2 tablespoons of vegan butter. Mix well until creamy and evenly combined. Season with additional salt and black pepper to taste.
- Serve: Serve immediately while hot. Garnish with extra fresh basil, a spoonful of the sun-dried tomato pesto, and a sprinkle of red pepper flakes if desired. Enjoy your fresh spring meal!
Notes
- You can substitute vegan chicken broth with vegetable broth for a fully plant-based option.
- Use nutritional yeast if you don’t have vegan parmesan for a cheesy flavor.
- Stirring frequently during simmering helps prevent the orzo from sticking to the pot.
- Adjust the seasoning at the end based on your taste preference.
- Red pepper flakes add a nice subtle heat but are optional.
- Ensure the white wine is fully cooked off to avoid any sharp alcohol taste.
