Creamy Orzotto with Spinach | Simple Recipe | Mediterranean
We show you how to prepare a creamy vegan orzotto (risotto made from orzo pasta). A simple, quick and warm meal with spinach and dried tomatoes.
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Cooking tools:
- Microplane
- Kitchen scale
- Saute pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 1 onion
- 1 clove of garlic
- 250 g (9 oz) orzo pasta
- 100 ml (0.5 cup) white wine
- 600 ml (2.5 cup) vegetable stock
- 200 ml (1 cup) plant-based cooking cream
- 100 g (3.5 oz) baby spinach
- 100 g (3.5 oz) dried tomatoes
- 15 g (0.5 oz) parsley
- 1/2 lemon (juice and zest)
- 4 tbsp nutritional yeast
- 2 tbsp (0.25 stick) vegan butter
- olive oil for frying
- salt
- pepper
- 375 g (13.25 oz) vegan meatballs (e.g. 1 pack from GREENFORCE)
- 15 g (0.5 oz) fresh herbs (parsley, dill, basil, ...)
- vegan Parmesan
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