Spring Orzotto

Ingredients

• 1 ½ cups Vegetable Broth
• 3 tbsp Vegan Butter
• 1 whole Leeks
• 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
• ¼ cup Fresh Basil
• 4 tbsp Sun-dried Tomato Pesto

1. 1In a small saucepan, combine 2½ cups water and 1½ cups vegetable broth. Bring to a gentle simmer over medium heat and keep warm.
2. 2In a large pot or Dutch oven over medium heat, melt 1½ tablespoons of vegan butter. Add the sliced leek and cook for 3 to 4 minutes, stirring occasionally, until softened. Season with salt and pepper to taste.
3. 3Add the minced garlic and sauté for 1 minute until fragrant. Add the orzo and lemon peel strips and cook, stirring constantly, for 1 to 2 minutes until the peel is aromatic.
4. 4Pour in the white wine and stir until fully absorbed, about 1 to 2 minutes.
5. 5Add the warm broth mixture and stir to combine. Cover and simmer over medium-low heat for 8 minutes, stirring every 1 to 2 minutes.
6. 6Fold in the asparagus pieces, cover, and continue cooking for 5 to 6 more minutes, stirring every 1 to 2 minutes, until the asparagus is tender and the orzo is al dente. Remove the lemon peel strips.
7. 7Remove from heat. Stir in the snap peas, lemon juice, remaining 1½ tablespoons of vegan butter, nutritional yeast, and fresh basil until creamy and well combined. Season with salt and pepper to taste.
8. 8Serve immediately topped with a spoonful of sun-dried tomato pesto and additional fresh basil.