Creamy Rosé Orzo (Risotto-Style & Plant-Based)
This Creamy Rosé Orzo with Pistachios and Parmesan is a perfect Valentine’s Day dinner — pink, cozy, and just a little fancy. Made risotto-style with rosé wine and finished with lemon, pistachios, and vegan Parmesan, it’s romantic but still easy enough for a weeknight.
Ingredients
- 1 cup uncooked orzo
- 2 tbsp olive oil or plant-based butter
- 1 large shallot, finely chopped
- 2 large garlic cloves, minced
- 1½ tbsp tomato paste
- ⅔ cups rosé wine (choose a decent bottle or one you like to drink)
- 3 cups low-sodium vegetable broth (use broth without tomato if available)
- ⅓-½ cup dairy-free half & half or cream
- ½ tsp salt, adjust as needed
- ¼ tsp black pepper, adjust as needed
- Zest of one lemon (plus more for garnish, if desired)
- Juice of ½–1 lemon, to taste
- Chopped pistachios, for topping
- Vegan Parmesan curls, for topping (use a vegetable peeler on a block of vegan Parmesan to create strips that curl slightly under heat), or use shredded or grated vegan Parmesan
Instructions
- Warm the Broth: In a small saucepan, heat 3 cups low-sodium vegetable broth over medium-low heat. Keep it warm throughout cooking — do not let it boil. This will be ladled in gradually, risotto-style.
- Sauté the Aromatics: In a large skillet or wide saucepan, heat 2 tbsp olive oil or plant-based butter over medium heat. Add the finely chopped shallot and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.
- Toast the Orzo: Add 1 cup uncooked orzo directly to the pan. Stir frequently for 2–3 minutes to lightly toast the orzo and coat it in the oil and aromatics.
- Build the Rosé Base: Stir in 1½ tbsp tomato paste and cook for 1–2 minutes, allowing it to deepen in color and caramelize slightly. Pour in ⅔ cup rosé wine and stir continuously until the wine is mostly absorbed.
- Cook Risotto-Style: Reduce heat to medium-low. Add one ladle of the warm broth (about ½-¾ cup) to the orzo. Stir frequently until the liquid is mostly absorbed.After the first or second addition of broth, stir in ½ tsp salt and ¼ tsp pepper.Continue adding broth one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. This process should take about 20–25 minutes. The orzo should be tender but still have slight bite.
- Finish Creamy: Once the orzo is cooked and most of the broth is absorbed, stir in ⅓–½ cup plant-based half and half or cream. Add zest of 1 lemon, and juice of ½–1 lemon to taste. Adjust salt as needed. Stir until silky and cohesive. If needed, add a small splash of warm broth to loosen.
- Garnish & Serve: Spoon into bowls and top with chopped pistachios and vegan Parmesan curls or grated vegan Parmesan. Finish with extra lemon zest, if desired, and serve immediately.
Notes
Consistency Tip
This dish should be creamy and spoonable, similar to risotto — not dry. If it thickens too much as it sits, stir in a splash of warm broth to loosen before serving.
Best Rosé to Use
A dry rosé works best—avoid overly sweet varieties for a balanced flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or plant milk to bring back the creamy consistency.
https://madlydelish.com/creamy-rose-orzo/
Nutrition
Serving: 1 servingCalories: 485kcalCarbohydrates: 60gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 640mgPotassium: 360mgFiber: 4gSugar: 6gVitamin A: 180IUVitamin C: 8mgCalcium: 190mgIron: 2.7mg
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