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Vegan Mushroom Leek Orzo
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وصفاPasta is the last thing I would order if I’m at a restaurant, however risotto is a different story and my favorite is mushroom. If you’re not familiar with risotto, it’s made by slowly adding stock to arborio rice until all the stock is absorbed and the rice is cooked through…which can take up to 40mins! But at home who wants to stand at the stove stirring and ladling? Plus all that butter and cheese!
Here you have the solution…a creamy mushroom orzo, made in one-pot with very little effort. A little parmesan at the end is totally optional…tastes just as amazing without.
I used two kinds of mushrooms just for added flavor, but you can use whatever you like for a total of 300 grams.
Serves 2 as a main dish, 4 as a side
Vegan Mushroom Leek Orzo
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Ingredients:
- 1/2 Tablespoon Coconut oil
- 1 1/2 cups leeks finely chopped
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1/2 tablespoon dried thyme
- 1/4 teaspoon black pepper
- 1 large portobello, thickly sliced
- 5 medium mushrooms, halved or quartered depending on size
- 1 cup orzo pasta
- 1 1/2 cups vegetable stock (hot)
- 1/2 cup light coconut milk
- 2 cups (50g) fresh spinach (torn if large, keep as is if baby)
- 1/2 tablespoon lemon juice
Instructions:
- In a large saucepan, heat the oil on medium heat, then add the leeks with the salt and sauté for 5-7 minutes until soft and caramelized.
- Add the garlic, thyme, black pepper and mushrooms and sautéed for a few minutes.
- Pour in the stock and milk and let warm up to a simmer, then add the orzo and stir in. Let cook for 5-7 minutes until the orzo is cooked to al dente, stirring a few times.
- Finally add the spinach and lemon juice and stir until the spinach is wilted.
- Serve in a bowls with some chopped parsley and shaved parmesan if you’re not dairy-free.
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