Orzotto primavera

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Orzotto primavera

Suitable for vegans
Category Main course
Serves 1
Preparation 5 mins
Cooking 8 mins

Rating: Rated 0 / 5 (0 ratings)

It's hard to cook a single portion of risotto, but this is simple. Orzo is grain-shaped pasta and makes a great quick alternative to risotto. 'Orzo' means 'barley' in Italian, but you'll also find the same pasta marketed as 'rizoni' ('big rice') or 'avoines' ('oats'
in French).
Which vegetables you use are up to you. I used some lovely fresh baby carrots and some Burmese temple-shaped Romesco (a 'fractal' form of broccoli). The first new peas or tiny broad beans would be good too, as would fresh or frozen asparagus. You can vary the herbs as well – or substitute saffron or add a little chilli or lemon zest.


  • ½ tbsp pine nut kernels
  • 2 spring onions, chopped
  • a few florets of broccoli, cut into bite-sized pieces
  • 1 tbsp vegan white wine (optional – you could also use dry sherry)
  • salt and pepper
  • 2 tbsp soya cream or soya yogurt
  • knob of vegan margarine
  • 1 small carrot, scrubbed and diced
  • 50g orzo
  • 200ml vegetable stock
  • 1 tbsp chopped fresh herbs (I used parsley and chives)


Stage 1

Dry-fry the pine nuts in a small pan, shaking frequently until they just begin to colour. Reserve.

Stage 2

Add the margarine to the pan and fry the spring onions, carrot and broccoli until just softening.

Stage 3

Add the orzo and stir to mix. Add the wine and cook until evaporated.

Stage 4

Add the stock and cook, stirring occasionally, for about 6 minutes until the pasta is tender and there is a creamy sauce.

Stage 5

Season and stir in the herbs and soya cream or yogurt. Serve topped with the pine nuts.


Orzotto primavera


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 530g
  • Fat: 22.5g
  • Saturated fat: 4g
  • Protein: 21.5g
  • Carbohydrates: 54g
  • Sugars: 17g
  • Fibre: 10g
  • Salt: 4.2g

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