Risotto is a dish that has always been made with arborio rice, although nowadays risottos can also be made with spelt and pearl barley. You can also make it with orzo pasta, with excellent results and it is much easier as you don’t have to keep stirring constantly. I like to make this without cheese or cream for a lighter meal, and I substitute these for nutritional yeast which has a malty cheesy flavour, and non dairy cream such as almond cream (I use Ecomil brand), although oat cream or soya cream works well too. This dish is very tasty and perfect for a light spring/summer lunch.
- 20g pine nuts
- 1 tbsp olive oil
- 1 medium onion
- 1 stalk celery
- 1 medium carrot
- 2 cloves of garlic
- 125g orzo pasta
- 300ml water
- 75ml white wine
- 80g broccoli
- 100g frozen peas
- 100ml non dairy cream
- 2 tbsp nutritional yeast
- Toast the pine nuts by adding them to the pan on a medium heat without any oil for a minute or so until they start to brown. Remove and set to one site.
- Finely dice the onion, celery, carrot and garlic and gently cook until the onions are soft but without browning.
- Add the of orzo pasta to the pan, stir to coat the pasta, and water recently boiled kettle, the white wine together with a generous pinch of salt.
- Bring this to a boil over a medium heat and let it gently simmer for about 5 minutes.
- Cut 3 or 4 broccoli florets into small florets, without the stalk bases and add to the pan. Add the frozen peas (allow these to defrost or quickly defrost in the microwave) and stir in.
- When the orzo is almost cooked (still has some bite) add 100ml of non dairy cream and 2 tbsp of nutritional yeast.
- Allow the pasta to cook for another few minutes. Season to taste and serve with the pine nuts.