One Pot Vegan Orzo with Potatoes & Brussels Sprouts (Cheesy Risoni)
A cozy one pot vegan risoni (orzo) with potatoes, Brussels sprouts, fennel, onion, garlic, and spinach simmered in tomato broth, then finished with melty vegan cheese and lemon.
Equipment
- Large pot or deep skillet with lid
Ingredients
- 1 cup risoni (orzo)
- 2 medium potatoes diced into ½-inch pieces
- 1 cup Brussels sprouts halved
- 1 small fennel bulb trimmed and thinly sliced
- 1 onion diced
- 3 garlic cloves minced
- 2 cups baby spinach packed, or baby kale
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- salt and black pepper to taste
- 2½ cups vegetable broth plus more as needed
- ½ cup shredded vegan cheese
- ½ to 1 lemon juiced
- vegan or tofu ricotta optional, for topping
Instructions
- Add the risoni, potatoes, Brussels sprouts, fennel, onion, garlic, spinach, tomato paste, olive oil, Italian seasoning, red pepper flakes, salt, and pepper to a large pot.
- Pour in the vegetable broth and stir to combine.
- Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes, stirring every few minutes, until the risoni is al dente and the potatoes are tender. Add a splash more broth if needed.
- Scatter the vegan cheese over the top, cover, and let it melt for 2 minutes, then stir it through.
- Stir in the lemon juice, taste for salt, and serve topped with vegan ricotta if you like.
Notes
Deeper flavor: Sauté the fennel, onion, and garlic in the olive oil for 5 minutes before adding everything else.
Texture: Add more broth for a looser, risotto-like texture.
Gluten-free: Use gluten-free orzo and check your broth.
Storage: Refrigerate up to 4 days and reheat with a splash of broth. Not recommended for freezing.