A creamy, risotto-style orzo loaded with tender asparagus and crunchy snap peas, brightened with lemon and topped with sun-dried tomato pesto.
15m prep · 30m cook · 4 servings
- 2 ½ cups Water
- 1 ½ cups Vegetable Broth
- 3 tbsp Vegan Butter
- 1 whole Leek
- ¾ tsp Salt
- 3 cloves Garlic
- 10 ½ oz Dry Orzo Pasta
- 1 whole Lemon
- ⅓ cup Dry White Wine
- 1 cup Asparagus
- 1 cup Snap Peas
- 3 tbsp Nutritional Yeast
- ⅜ cup Fresh Basil
- Black Pepper
- 4 tbsp Sun-dried Tomato Pesto
Instructions
Estimated nutrition (per serving)
Calories445 kcal
Protein13g
Carbs64g
Fat13g
Fiber5g
Sodium775mg
Sugar4g
