Looking for a quick, flavorful, and satisfying meal that's easy to make and requires minimal cleanup? Look no further! This one-pot cheesy vegan risoni with artichokes and broccoli is the perfect solution for busy weeknights or lazy weekends. Packed with wholesome ingredients like fresh spinach and bursting with savory flavors, this dish is a perfect weeknight dinner.
Why You'll Love This:
- Quick and easy: This dish comes together in just one pot, saving you time on prep and cleanup.
- Bursting with flavor: The combination of aromatic spices, creamy vegan cheese, tangy lemon, and tender artichokes creates a symphony of flavors that will tantalize your taste buds.
- Versatile: You can easily customize this recipe with your favorite vegetables or protein options to suit your preferences.
- Wholesome and satisfying: Loaded with nutritious ingredients like broccoli, leeks, and garlic, this dish is not only delicious but also nourishing and satisfying.
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Ingredients
- 1 tablespoon olive oil
- 1 leek, thinly sliced
- 1 onion, diced
- 3 cloves garlic, minced
- Assorted spices and seasonings (such as red pepper flakes, dried basil, black pepper, onion powder and garlic powder) I used Mushroom powder for that umami flavors.
- 1 cup vegetable broth
- 1 cup risoni (orzo pasta)
- 1 cup vegan cheese, grated
- Juice and zest of 1 lemon
- 1 can artichoke hearts, drained and quartered
- 2 cups broccoli florets
Instructions
Sauté aromatics, leeks, garlic in a pot with olive oil in medium-high heat.
Throw in the rest of the ingredients; broccoli, spinach, risoni.
Season it with soy sauce, spices and herbs, pour liquid, cover and turn the heat down to low.
Add vegan cheese and let it melt as you stir. Add some chili oil as well if you are into spicy things
Steps:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add leek, onion, and garlic, and sauté until fragrant and translucent.
- Season with your choice of spices and seasonings, such as red pepper flakes, chili flakes, black pepper, and garlic powder, to taste, maybe some tomato paste too will bring much flavor!
- Pour in vegetable broth and bring to a simmer. Add risoni and cook according to package directions until al dente.
- Stir in vegan cheese until melted and creamy.
- Add lemon juice and zest, artichoke hearts, and broccoli florets, and cook for an additional 3-5 minutes, until broccoli is tender.
- Remove from heat and serve hot. Garnish with fresh basil or additional lemon zest, if desired.
Hint:
- Preparation is Key: Ensure all your ingredients are chopped, minced, or measured before you start cooking to streamline the process and prevent any last-minute scrambling. This orzo recipe is a great one pan meal where is a fun way to infuse Whole Foods such as cannellini beans, fresh zucchini,
- Sauté Aromatics First: Start by sautéing the leeks, onions, and garlic in olive oil over medium heat until they become soft and fragrant. This forms the flavorful base of your dish.
- Perfectly Cooked Risoni: Keep an eye on the risoni (or orzo) as it cooks to achieve that ideal al dente texture. Be mindful not to overcook it, as it can quickly turn mushy.
Substitutions
- Gluten-Free Option: Use gluten-free pasta instead of risoni to make this dish gluten-free.
- Dairy-Free Cheese: If vegan cheese is not available, you can substitute it with nutritional yeast for added cheesy flavor.
- Vegetable Variation: Feel free to swap out the broccoli for other vegetables such as baby spinach, fresh zucchini, or bell peppers, depending on your preference.
Variations
- Protein Boost: Add your favorite protein source, such as cooked chickpeas, tofu, or vegan sausage, white beans to make this dish even more satisfying.
- Creamy Sauce: For an extra creamy sauce, stir in a splash of coconut milk or vegan heavy cream before serving.
- Mediterranean Twist: Enhance the flavors with Mediterranean-inspired ingredients like sun-dried tomatoes, kalamata olives, and marinated artichoke hearts.
Top tip
If your dish turns out too thick or dry, simply add a splash of the reserved pasta water and stir until you achieve the desired creaminess. This trick helps to maintain the luscious texture of the dish while ensuring it's perfectly seasoned and flavorful.
FAQ
- Can I make this dish ahead of time? Yes, this dish can be made ahead of time and reheated before serving. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It is going to be even better the next day.
- Can I freeze leftovers? While you can freeze leftovers, keep in mind that the texture of the broccoli may change upon thawing. It's best to enjoy this dish fresh for optimal flavor and texture.
- Can I use different pasta shapes? Absolutely! Feel free to use your favorite pasta shape in place of risoni. Just adjust the cooking time accordingly based on the pasta's package directions.
Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this one-pot cheesy vegan risoni with artichokes and broccoli is sure to please. With its simple preparation, customizable ingredients, and delicious flavors, it's the perfect dish for any occasion. Enjoy!
Other orzo (Risoni recipes)I Love
https://schoolnightvegan.com/home/one-pot-pumpkin-orzo/</a>
https://crumbsandcaramel.com/one-skillet-greek-orzo-and-chickpeas/</a>
https://veganhuggs.com/one-pot-basil-tomato-orzo-recipe/</a>
Pairing
These are my favorite dishes to serve with [this recipe]:
One-Pot Cheesy Vegan Risoni with Artichokes and Broccoli
Ingredients
- 1 tablespoon olive oil
- 1 leek thinly sliced
- 1 onion diced
- 3 cloves garlic minced
- Assorted spices and seasonings such as red pepper flakes, black pepper, and garlic powder
- 1 cup vegetable broth
- 1 cup risoni orzo pasta
- 1 cup vegan cheese grated
- Juice and zest of 1 lemon
- 1 can artichoke hearts drained and quartered
- 2 cups broccoli florets
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add leek, onion, and garlic, and sauté until fragrant and translucent.
- Season with your choice of spices and seasonings, such as red pepper flakes, black pepper, and garlic powder, to taste.
- Pour in vegetable broth and bring to a simmer. Add risoni and cook according to package directions until al dente.
- Stir in vegan cheese until melted and creamy.
- Add lemon juice and zest, artichoke hearts, and broccoli florets, and cook for an additional 3-5 minutes, until broccoli is tender.
- Remove from heat and serve hot. Garnish with fresh basil or additional lemon zest, if desired.
