One Pot Vegan Orzo with Potatoes & Brussels Sprouts (Cheesy Risoni)

This one pot vegan orzo with vegetables (also called risoni) is my go-to cozy weeknight dinner. Everything goes straight into one pot: risoni, potatoes, Brussels sprouts, fennel, onion, garlic, a big handful of spinach, tomato paste, and broth. It simmers until the pasta is tender and saucy, then gets a blanket of melty vegan cheese, a squeeze of lemon, and a spoonful of crumbled vegan ricotta on top. No sautéing required, minimal cleanup, and dinner is ready in about 40 minutes.

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What is one pot vegan risoni?

Quick answer: One pot vegan risoni is a cozy, risotto-style pasta dish where the risoni (orzo) cooks directly in vegetable broth with potatoes, Brussels sprouts, fennel, onion, garlic, spinach, and tomato paste. As it simmers, the pasta releases starch that makes everything creamy without any dairy. Melt vegan cheese on top and finish with lemon juice. It serves 4 and takes about 40 minutes in a single pot.

At a glance

• Total time: about 40 minutes
• Serves: 4
• Pots: just one
• Flavor: savory, garlicky, cheesy, and bright from lemon
• Diet: vegan and dairy-free (use gluten-free orzo for gluten-free)

Is orzo the same as risoni?

Yes. Risoni and orzo are the same small, rice-shaped pasta. Orzo is the name used in the US and Italy, while risoni is common in Australia, New Zealand, and the UK. You can use either one in this recipe. When cooked in broth, risoni becomes creamy like risotto but in a fraction of the time and without constant stirring.

Why you'll love this recipe

• Truly dump-and-go. Everything goes in the pot raw, so there is no chopping-while-sautéing and almost no cleanup.
• Creamy without dairy. The starch from the risoni makes a silky sauce on its own.
• Loaded with vegetables. Fennel, potatoes, Brussels sprouts, and spinach make it hearty and filling.
• Pantry-friendly. Swap in whatever veggies you have on hand.
• Family-friendly. Mild, cozy, and cheesy, so it works for picky eaters too.

Key ingredients

• Risoni (orzo): small rice-shaped pasta that turns creamy as it simmers. Most dried risoni is egg-free, but check the label.
• Fennel, onion, and garlic: the savory flavor base. Fennel turns sweet and mellow as it simmers, with just a hint of anise.
• Potatoes: diced small so they cook through with the pasta and add heartiness.
• Brussels sprouts: halved; they get tender and slightly sweet in the pot.
• Spinach: a big handful wilts down into the sauce. Baby kale works too.
• Tomato paste: adds depth and a little richness.
• Vegetable broth: the cooking liquid, so use one you like the taste of.
• Italian seasoning, salt, and pepper: simple, classic seasoning.
• Vegan cheese and lemon: shredded vegan cheese melts on top for a cheesy finish, and lemon brightens everything. A spoonful of vegan or tofu ricotta on top makes it extra special.

How to make one pot vegan risoni

1. Add everything to the pot. In a large pot or deep skillet, add the risoni, potatoes, Brussels sprouts, fennel, onion, garlic, spinach, tomato paste, Italian seasoning, red pepper flakes if using, olive oil, salt, and pepper.
2. Pour in the broth. Add the vegetable broth and stir to combine. The spinach will wilt down as it heats.
3. Simmer. Bring to a boil, then lower to a simmer, cover, and cook for 15 to 20 minutes, stirring every few minutes so the risoni doesn't stick, until the pasta is al dente and the potatoes are tender. Add a splash more broth if it gets too thick.
4. Make it cheesy. Scatter the shredded vegan cheese over the top, cover, and let it melt for 2 minutes, then stir it through.
5. Finish and serve. Stir in the lemon juice, taste for salt, and serve topped with a spoonful of vegan ricotta if you like.

Want deeper flavor? Sauté the fennel, onion, and garlic in the olive oil for 5 minutes before adding everything else.

Tips for the best vegan risoni

• Dice the potatoes small. Half-inch pieces cook in the same time as the pasta.
• Stir once or twice. Risoni can stick to the bottom of the pot, so give it a stir while it simmers.
• Adjust the texture. Add more broth for a looser, risotto-like texture, or simmer uncovered for a minute to thicken.
• Season at the end. Broth saltiness varies, so taste after adding the lemon.
• Serve right away. Risoni keeps absorbing liquid as it sits.

Variations

• Extra cheesy: stir in 2 to 3 tablespoons of nutritional yeast with the lemon.
• Protein boost: add a can of white beans or chickpeas with the broth.
• Mushroom version: sauté mushrooms with the fennel for an earthy, umami twist.
• Spicy: add red pepper flakes with the garlic.
• Creamy: stir in a splash of unsweetened plant milk or vegan cream at the end.

Substitutions

• Risoni: any orzo, or gluten-free orzo.
• Potatoes: sweet potatoes or butternut squash.
• Brussels sprouts: broccoli, zucchini, or green beans.
• Spinach: baby kale or chard.
• Fennel: a leek, celery, or an extra onion.
• Vegan cheese: nutritional yeast or vegan parmesan.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The risoni will absorb more liquid as it sits, so reheat it on the stove with a splash of broth or water, stirring until creamy again. Freezing isn't ideal because the pasta and potatoes can turn mushy.

What to serve with it

It's a full meal on its own, but it's great with a simple green salad, crusty bread, or roasted vegetables. For more one-pot comfort, try our one pot vegan puttanesca.

Frequently asked questions

Is orzo the same as risoni?

Yes. Orzo and risoni are the same small, rice-shaped pasta. Orzo is the common name in the US and Italy, and risoni is used in Australia, New Zealand, and the UK.

Is orzo vegan?

Most dried orzo is made from just durum wheat semolina and water, so it's vegan. Some fresh or specialty pastas contain egg, so check the label.

How do you make risoni creamy without cream?

Cook the risoni directly in broth so its starch thickens the liquid, like risotto. Stirring a couple of times and finishing with vegan cheese or nutritional yeast makes it extra creamy.

How much liquid do you need for one pot orzo?

Plan on about 2½ cups of broth for 1 cup of risoni when everything cooks together with vegetables. Add a splash more if it thickens too much.

Can I make this gluten-free?

Yes. Use a gluten-free orzo and check that your broth is gluten-free. Gluten-free pasta can cook faster, so start checking a few minutes early.

Can I make it ahead of time?

It's best fresh, but you can store it in the fridge for up to 4 days. Reheat with a splash of broth to bring back the creamy texture.

Can I freeze vegan risoni?

Freezing isn't recommended. The pasta and potatoes get soft and mushy when thawed.

What vegetables can I add to orzo?

Almost any! Zucchini, broccoli, peas, mushrooms, bell peppers, butternut squash, and spinach all work well in this one pot recipe.

More vegan orzo and risoni recipes

• Easy Vegan Cheesy Mushroom Risoni
• One-Pot Cheesy Vegan Risoni with Artichokes and Broccoli
• Risoni with Vegan Ragu
• Spicy Szechuan Vegan Risoni
• Vegan Orzo Paella with Aubergine
• 3-Ingredient Vegan Orzo

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